This muffin recipe is super versatile. I use it as the base for many of my baked goods because the result is a moist and fluffy cake that isn't too sweet.
This means you can add whatever topping you like. Add some lemon zest and a tablespoon of lemon juice (or 2 drops of Young Living Lemon Essential Oil—my preferred route) and 1/3 cup of fresh blueberries for a yummy lemon-blueberry flavor. Or add a half cup of Lily's Dark Chocolate Chips for a keto chocolate muffin version. Or go full chocolatey goodness with a double-chocolate muffin by adding subbing the base flour with 3/4 cup almond flour and 1/4 cup of unsweetened baker's powdered cocoa. Add in some chocolate chips and another tablespoon of swerve and boom, a keto double-chocolate muffin that tastes sinful with less than 2gram Net Carbs per serving!
Have fun with your toppings and flavors. With this base recipe, the sky's the limit!
Yields: 12 mini muffins
1 cup almond flour
5 tablespoons heavy whipping cream
3 tablespoons Swerve
1 egg, lightly beaten at room temperature
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
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Hi! I'm Arlene – wife, mother of 3, entrepreneur and keto foodie. I love to make, share and try different, delicious keto food recipes that are easy to make and most-importantly kid-friendly. Life is hard as it is, feeding our families should be easy, fun and nutritious.