Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 6
Ingredients:
• 1cups almond flour
• 1/2 cup powdered erythritol
• 1 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup almond butter, warmed
• ¾ cup unsweetened almond milk
• 2 large eggs
Directions:
1. Prepare oven to 350 ° F, and line a paper liner muffin pan.
2. In a mixing bowl, whisk the almond flour and the erythritol, baking powder, and salt.
3. Whisk the almond milk, almond butter, and the eggs together in a separate bowl.
4. Fill in wet ingredients into the dry until just mixed together.
5. Spoon the batter into the prepared pan and bake for 22 to 25 minutes until clean comes out the knife inserted in the middle.
6. Cook the muffins in the pan for 5 minutes. Then, switch onto a cooling rack with wire.
Nutrition:
135 Calories
11g Fat
6g Protein
