Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 12
Ingredients:
• ¾ cups almond flour
• ¼ cup ground flaxseed
• ¼ cup powdered erythritol
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ⅓ cup canned coconut milk
• ¼ cup coconut oil, melted.
• 3 large eggs
• ½ cup fresh cranberries
• 1 teaspoon maple extract
Directions:
1. Preheat the oven to 350 ° F, and line a paper liner muffin pan.
2. In a mixing bowl, whisk the almond flour along with the ground flaxseed, erythritol, baking powder, and salt.
3. Whisk coconut milk, coconut oil, eggs, and maple extract together in a separate bowl.
4. Move the wet ingredients to the dry until just full, then fold into the cranberries.
5. Spoon the batter into the prepared pan and bake for 18 to 20 minutes until clean comes out the knife inserted in the center.
6. Cook the muffins in the pan for 5 minutes, then switch onto a cooling rack with wire.
Nutrition:
Calories: 125g
Fat: 115.g
Protein: 3.5g
Carbs: 3g
Fiber: 1.5g
Carbs: 11.5g
