These muffins pack a ton of flavor! Check out how to make them below..
- 1 ½ cups almond flour
- ½ cup erythritol, powdered
- 2 tablespoons psyllium husk powder
- ½ cup heavy cream
- 1/3 cup salted butter 2
- large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon orange extract
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon liquid Stevia
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground ginger
Cinnamon “Sugar” Coating
- ¼ cup butter, melted
- ¼ cup erythritol (or xylitol)
- 1 teaspoon cinnamon
#1: Brown the butter for the donut muffins in a saucepan over medium heat.
#2: Once butter is browned, remove from heat and cool completely. In a separate bowl, mix all of the other dry ingredients for the donut muffin mix.
#3: In a bowl, combine all wet ingredients. 2 large eggs, 1/2 cup heavy cream, the 1/3 cup browned butter, 1/4 tsp. (25 drops) liquid stevia, and 1/2 tsp. orange extract. Using a hand mixer, beat together all of the wet ingredients until combined.
#4: Sift 1/2 dry ingredients into the wet ingredients. You can use a colander to do this, or a proper sifter.
#5: Use the hand mixer again to mix all of the dough together. Repeat this process with the other half of the dry ingredients. Preheat your oven to 350F here.
#6: Measure out all the dough into some silicone cupcake molds.
#7: Bake for 20-25 minutes or until the top is golden brown around the edges. Remove from the oven and set aside.
#8: Mix together cinnamon and erythritol (or xylitol). Melt 1/4 cup butter in a saucepan, then turn the heat off. Dip each muffin into the butter (sides and bottom included) and then dip into cinnamon sugar. You have the option to only cover the top (recommended) or cover the whole thing.
#9: Set aside on a cooling rack or eat warm!
This recipe makes a total of 12 muffins. It came from YouTube (RuledMe)
Hopefully you’ve found this recipe helpful and simple. If you enjoyed it, please share it with your friends and family on social media.