Low Carb "Doughnut" Muffins Recipe

Name: Low Carb "Doughnut" Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flax seed; 1 cup almond meal; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 teaspoons nutmeg; 1 teaspoon cinnamon; 1 cup artificial sweetener (I use about 1/3 cup but am writing the recipe as written); 1/2 cup butter, melted (again about 1/3 cup); 4 eggs, beaten; 1/2 cup buttermilk, plus; 2 teaspoons buttermilk; 2 tablespoons butter, melted; 1/2 cup powder Splenda sugar substitute; 2 teaspoons cinnamon

Servings: persons

1 cup flax seed
1 cup almond meal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons nutmeg
1 teaspoon cinnamon
1 cup artificial sweetener (I use about 1/3 cup but am writing the recipe as written)
1/2 cup butter, melted (again about 1/3 cup)
4 eggs, beaten
1/2 cup buttermilk, plus
2 teaspoons buttermilk
2 tablespoons butter, melted
1/2 cup powder Splenda sugar substitute
2 teaspoons cinnamon

1
Preheat oven to 350.
2
Butter muffins pan.
3
Mix flax meal, almond meal, baking powder, salt, nutmeg, cinnamon and sweetner well (If using dry sweetner add in this step, if using liquid sweetner add in next step).
4
Add eggs, 1/2 cup melted butter, buttermilk and sweetner.
5
Mix well.
6
Fill muffin cups a bit over half way.
7
Bake for about 20 minutes, until the tops are golden brown.
8
Cool until you can handle them, then dip the tops in the remaining melted butter followed by the splenda/cinnamon mixture.
9
Note: The last step can be omitted altogether as they are quite sweet enough.

1393

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup flax seed, 1 cup almond meal, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Low Carb "Doughnut" Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Carb "Doughnut" Muffins

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