1/2 cup butter -- softened
4 ounces cream cheese -- softened
5 large eggs
1/2 cup syrup, sugar free (1/4 fr. vanilla + 1/4 almond)
OR 1/2 cup Splenda)
1/2 cup liquid sweetener -- NB to EQUAL 1/2 cup
1/2 cup Whey protein powder, Designer Whey -- Vanilla
1/2 cup Atkins Bake Mix
1 cup almond meal
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon extract
non-stick spray
Preheat oven to 350 degrees.
Combine the butter, cream cheese and Splenda and mix well with an
electric mixer until really creamy. Add the eggs one at a time,
beating after each addition. Set aside.
Put all the dry ingredients in a separate bowl and stir to combine.
Slowly pour the egg/Splenda/butter/cream cheese mixture into the dry
ingredients and stir to blend.
DO NOT OVERMIX! Add the extracts and stir briefly to combine all the
ngredients.
Spray the muffin pan with PAM (I used butter flavor) or line the pan
with paper muffin cups. Pour in batter and bake at 350 degrees for
20-25 minutes. Do not overbake (baking time will vary depending on
your oven, so watch them closely). Serve warm.
**Note: If you want freshly baked muffins every time, use paper
muffin cups and put the trays in the freezer until frozen solid.
When they are frozen, take them out of the muffin pans and pop them
in a Zip Lock bag. To bake, follow the directions above, but add 5
minutes to the baking time. (This works on almost all muffins, not
just this recipe.)
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rhubarb -- very finely diced
1/2 cup water -- *see Note
1/4 teaspoon orange extract -- *see Note
1/4 cup olive oil
1/3 cup butter -- melted
1/3 cup heavy cream
1/4 cup strawberry spreadable fruit, ED Smith, no
sugar added -- or Jok n Al Orange Marmalade
3 large eggs -- beaten
1/4 cup Splenda, bulk
1/3 cup Sugar Twin, brown, pourable
1 cup Whey protein powder, Designer Whey -- vanilla
4 tablespoons almond meal
2 tablespoons Vital Wheat Gluten Flour, Bob's Red Mill
1/4 cup pecans -- finely ground
1 1/2 teaspoons guar gum -- or xanthan
1 teaspoon cinnamon
1/2 teaspoon baking soda
2 teaspoons baking powder
Preheat oven to 350°F.
In a large bowl, combine finely diced rhubarb with orange soda (or
water and orange flavor), oil, melted butter, cream, marmalade, and
beaten eggs. Stir to blend well.
In a separate bowl, combine Splenda, Diabetisweet, vanilla whey
protein powder, oat and gluten flours, and ground pecans. Thoroughly
mix. Add xanthan or guar gum, cinnamon, baking powder, and baking
soda. Blend together well.
A little at a time, add dry mixture to wet mixture, whisking as you
go, until all ingredients are mixed and moist.
Spray 12 muffin cups with non-stick spray, and pour batter into
cups. Bake at 350°F for 15 minutes, being careful not to over bake.
Description:
"These are great! The tangy orange flavored batter goes really
well with the rhubarb."
- - - - - - - - - - - - - - - - - - -
Recipe By :Becky
Serving Size : 12 Preparation Time :0:20
Categories : Baking Breads
Breakfast Lowcarb
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- softened
1 cup Splenda, granular
5 large eggs
1/3 cup heavy cream
3 tablespoons sour cream
1 teaspoon vanilla extract
2 cups almond flour
1 teaspoon baking powder
1/3 cup unsweetened cocoa powder -- Droste
1/2 teaspoon ground cloves
1/8 teaspoon cinnamon
1 dash nutmeg
Cream butter and Splenda well. Add eggs, one at a time beating after
each.
Add heavy cream and sour cream. Add vanilla. In a separate bowl, mix
almond
flour with baking powder, cocoa, and spices. Gradually add the flour
mixture
to the butter mixture while beating. Pour into muffin tins, nearly
filling.
Bake at 350* for 20 minutes. Makes 12 large muffins.
- - - - - - - - - - - - - - - -
- -
Per serving: 262 Calories (kcal); 25g Total Fat; (80% calories from
fat); 6g Protein; 7g Carbohydrate; 120mg Cholesterol; 188mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 4 1/2 Fat; 0 Other Carbohydrates
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
1/2 cup cream
1/2 cup water
1/2 cup melted butter
1 teaspoon vanilla
1 cup ground almonds -- or your choice
1 ounce Designer Whey Protein Powder, Vanilla
1/2 cup bran
1/4 cup Atkin's Bake Mix
1/2 cup splenda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon maple extract -- optional
1/2 cup chopped walnuts
-Preheat oven to 350°F.
-Mix eggs, cream,water and vanilla in small bowl.
-Melt butter in saucepan or microwave and add to cream mixture.
-In large bowl, sift together dry ingredients.
-Add wet mixture to dry a little at a time, mixing well.
-Pour into 12 greased muffin tins or a loaf pan or a round cake pan.
-Bake 15 minutes{for the muffins} , 30-40 minutes for the loaf or
until
edges
are browned and a toothpick inserted in the middle comes out mostly
dry.
100 g melted butter
2/3 C water
1/3 C cream (2.2)
3 eggs (1.8)
1 teas vanilla essence (0.1)
10 splenda tablets (0.75) (or equivalent of about 1/3 - 1/2 C sugar)
1 Cup vanilla protein powder (6.75)
1/4 Cup gluten flour (6)
2 teas baking powder (2.22)
4 Tbsp cocoa powder (5.4)
1/3 block cream cheese - divided into 12 (1.17)
Beat oil, eggs, water, cream, vanilla essence, and splenda. Mix in
dry
ingredients. Place spoonful in muffin pans, place dollop of cream
cheese on top, top up with remaining batter.
Cook 180 C for 18 - 20 mins. (About 350 F)
Makes 12 - 158.34 cal, 13.19 g fat, 8.47 g protein, 2.07 g carbs
each.
Without cream cheese: 134.78 cal, 10.9 g fat, 7.85 g protein, 1.97 g
carbs each.
3 eggs (1.8)
1/2 Cup gluten flour (12)
100g melted butter
1/2 Cup soy flour (10.7)
1 Tbsp vanilla essence (0.3)
24 splenda tablets (1.8) (or equivalent of about 1/2 - 3/4 C sugar)
2 teas baking powder (2.22)
2 teas cinnamon (1.2)
2 teas mixed spice (1.2)
1/2 Cup flaxmeal (2.5)
3/4 Cup water
1/4 Cup vanilla protein powder (1.68)
1/4 Cup cream (1.65)
Beat eggs, add melted butter, mix in other ingredients. Divide into
12
greased muffin pans.
Bake 20 mins or so at 175 C. (about 350 F)
Makes 12 - 3.08g carbs, 12.9g fat, 8.88g protein, 170 cals each.
(Total
37.05g carbs)
2/3 cup light olive oil
1/2 cup DaVinci Sugar Free Vanilla Syrup
1/3 cup heavy whipping cream
3 eggs, beaten
1 cup Splenda
1 teaspoon vanilla extract
1/2 teaspoon pineapple extract
1 1/4 cup vanilla whey protein powder
2 Tablespoons oat flour
2 Tablespoons vital wheat gluten flour
2 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons Keto Pineapple Fruit Spread
1/4 cup chopped walnuts
Preheat oven to 350°F.
Combine oil, Vanilla Syrup, whipping cream, vanilla and pineapple
extracts, eggs and Splenda. Mix well. Add Keto Pineapple Fruit
Spread and mix again.
In separate bowl, mix vanilla whey protein powder, oat flour, vital
wheat gluten, baking powder, and salt. Mix a little at a time into
wet ingredients until all ingredients are well blended.
Stir nuts into batter. Pour into greased muffin tins (or use non-
stick muffin liners.) Bake at 350°F for 10-15 minutes, keeping an
eye on them so as not to over-bake. Cool at least 5 minutes before
removing from pan or liners.
Muffins
