/b8acbed1-ec72-458f-b59a-fe17dbf9c533--CCmuffins.jpg "Coffee Cake Muffins")
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Makes
12
Creator Notes
Low carb replacement, freely adapted from expertise and impressed by http://www.preheatto350.com/cinnamon-coffee-cake-low-carb-gluten-free-sugar-free-dairy-free-option —Brian Coppola
Blueprint
5
eggs
5 tablespoons
melted no-salt butter
3/4 cup
buttermilk (or bitter cream)
1.25 cups
almond flour
0.50 cups
coconut flour
2.5 teaspoons
baking powder
0.50 cups
sweetener (granular Swerve)
1 cup
chopped pecans
3 tablespoons
ground cinnamon
1 tablespoon
allspice
6 tablespoons
sweetener (granular Swerve)
6 tablespoons
melted butter
2-3 tablespoons
buttermilk (or bitter cream)
Instructions
- Preheat oven to 350F and prepare muffin tins with paper liners (makes 12).
- Swirl topping: combine 4T butter with 2T cinnamon, 1 T allspice, and 3T sweetener; add an additional 2-3T buttermilk to create a free paste
- Lined nuts: combine nuts with 4T butter, 1 T cinnamon, and 3T sweetener
- Batter: Build eggs, buttermilk and vanilla in a blender. Pulse well to combine. Add the dry components and combine well. Add the butter and give the closing combine.
- Scoop 0.25 c batter into muffin liner. High with about 1t of the topping and swirl it into the batter with a knife. Press about 1T of the nut combination onto the tip.
- Bake for 25-Half-hour. Eradicate truffles to a rack straight to stay away from condensation.
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