Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. Add the vanilla, cream and water to the butter. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.
Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.
Makes 6 muffins
Can be frozen
With granular Splenda:
Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (121g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 153 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 15.7mg||5 %|
|Sodium 85.7mg||3 %|
|Potassium 87.4mg||2 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 30.5g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 293
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