This recipe has been modified to be both delicious and diabetic friendly. The almond flour is low carb, and the sweeteners have a zero glycemic index. These are wonderful!
- 2 Cups almond flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 Large eggs
- 1 Tablespoon ginger paste fresh grated ginger (or from a jar)
- ¼ cup melted ghee (clarified butter), coconut oil, or grass fed-butter
- 3 Tablespoons Erythritol* (or 1/4 cup of honey if your not worried about high blood sugar)
- 12 drops Stevia liquid
- 2 teaspoons lemon zest
- 1 ½ teaspoons vanilla extract
Stir in last:
- Preheat the oven to 350 and line a muffin pan with paper baking cups (We like the mini muffin cups).
- Whisk dry ingredients together in a large bowl, making sure you break up any large clumps.
- In another bowl, whisk the wet ingredients being sure to not have the oil/butter/ghee too hot as it will “cook” the eggs.
- Gently combine the wet into the dry. Once mixed, fold in the blueberries last.
- Divide batter into the muffin molds.
- Optional: sprinkle pumpkin seeds and a couple of blueberries on top.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center of a muffin.
*Erythritol is a sugar alcohol, similar to xylitol and sorbitol. The main difference is that it is processed and absorbed in the small intestine, so there are no adverse digestive symptoms associated with it. It is also granulated like sugar. It has a zero glycemic index and doesn’t cause an insulin spike. It can be substituted for sugar in most recipes, however, you will want to use less than what is called for.
NOTE: if you don’t have blood sugar issues, you can replace the Erythritol with 1/4 cup of honey.