Low carb goodness – get one while they’re warm!
1 ½ cup almond flour
1 cup cooked sweet potato, mashed
3 large eggs
½ cup bulk sugar substitute
1 tsp vanilla extract
1 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
- Preheat oven to 375 degrees. Spray a 6 cup muffin tin or use paper liner cups. (I like the crispness without the liner).
- Mix all of the ingredients in a bowl until combined and then spoon the mixture evenly into the muffin cups.
- Bake for 25 minutes until the muffin tops turn golden brown and toothpick comes out clean.
- Remove the muffins from the oven and let cool for 5 minutes before serving.
Note: You can add nuts to the batter for a little bit of crunch.
Makes 6 servings
Total Fat 14g
Effective Carbohydrates 9g
Dietary Fiber 4g
From The Good Carb Chef