THIS IS NOT MY RECIPE NOR MY IDEA. IT BELONGS TO THE OWNER OF THIS BLOG: http://www.alldayidreamaboutfood.com/search/label/erythritol. I CAN’T WAIT TO TRY THESE! YOU SHOULD GO TO HER BLOG AND CHECK OUT THE PHOTOS AND THE HINTS SHE POSTED. YOU WILL LOVE THE OTHER RECIPES THERE TOO!
1 1/4 cups walnuts, divided
1 cup almond flour
1/2 cup soy flour
1/4 cup erythritol
1/4 cup vanilla whey protein powder
2 tbsp instant coffee granules
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz greek yogurt or sour cream
1/4 cup butter, softened
3 large eggs
16 drops stevia extract
2 tbsp almond milk
1/3 cup powdered erythritol or xylitol
2 tbsp strong coffee
Preheat oven to 325F and
line 12 muffin cups with paper liners. Toast 1/4 cup walnuts, and chop coarsely.
In a food processor, grind 1 cup of the walnuts until finely ground but not pasty. Transfer to a medium bowl. Whisk in almond flour, soy flour, granulated erythritol, protein powder, coffee, baking powder, baking soda
In a large bowl, beat yogurt or sour cream with butter until smooth. Beat in eggs and stevia. Then beat in half of nut flour mixture. Beat in almond milk, and then remaining nut flour mixture. Stir in toasted, chopped
Divide batter among prepared muffin cups and bake 18-20 minutes, or until set and a tester inserted in center comes out clean. Let cool in pan.
For the glaze, whisk together powdered erythritol or xylitol and coffee. Drizzle over muffins.
Makes 12. Each muffin has a total of 13.9g
of carbs and 2.8g of fiber, but only 4.9g if you subract erythritol