About
These keto muffins are filled with layer of mixed berry jam bringing additional sweetness to the cakes.
Perfect for weekend treat for the whole family!
Ingredients
- 3 medium raw egg whole
- 9 ounce food cupboard home baking almonds ground by sainsbury's
- 2 tablespoon almond milk, vanilla or other flavors, unsweetened
- 2 tablespoon water
- 2 tablespoon maple flavored syrup by lakanto
- 1 teaspoon cinnamon, ground
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon 100% pure erythritol by now
- ¼ cup, whole pieces blueberries, fresh
- ½ cup, whole pieces strawberries, fresh
- ½ teaspoon baking soda
- ¼ cup coconut oil
- ¼ cup 100% pure erythritol by now
Instructions
- To prepare the jam, add the berries to a small pan along with the water and 1 teaspoon of erythritol.
- Bring the mixture to a rapid boil and break the fruit down a little with the back of a fork. Reduce to a simmer for a minute or two until you have a thickened and reduced jam. Set aside.
- Add the ground almonds, remaining erythritol, cinnamon and baking soda to a food processor. Pulse to combine.
- Add the eggs and blend well to combine.
- Melt the coconut oil and add to the food processor along with the almond milk, syrup, vanilla and lemon juice. Blend to form a smooth batter.
- Preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin tray with muffin cases.
- Spoon a heaped teaspoon of batter into each case, creating a thick layer at the bottom.
- Divide the jam evenly between cases, in the center of the batter.
- Divide the remaining batter between the 12 cups, covering the jam completely.
- Transfer to the oven to bake for 18-20 minutes until golden brown.
Nutrition Facts
- Servings: 12
- Calories: 198.7kcal/831.4kJ (per serving)
- Fat: 17.6g (per serving)
- Carbs: 9.5g (per serving)
- Protein: 6.8g (per serving)
