Low Carb Cinnamon Almond Soy Mini Muffins (for Atkins Diet Phase 2) | dietplan-101.com

Soy flour is suitable for baking low-carb goods as it is low in carbs. Each 1 cup of soy flour has only about 16 g of net carbs. Ground almond is also great as it only has 9 g net carbs per cup and is high in protein. Besides, it gives baked goods a great nutty flavour.

This recipe yields 24 servings with each serving of 1.3 g net carbs.

Low Carb Muffins for Ketogenic Diet
cinnamon-almond-soy-mini-muffin-rack

Ingredients:

  • 1/2 cup (4 oz/113 g) unsalted butter (soften)
  • 2/3 cup granulated Splenda
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 1/2 cup ground almond
  • 1/2 cup soy flour
  • 3 tsps cinnamon powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions:

  • Preheat the oven to 355°F/180°C.
  • Beat butter, sweetener and vanilla on medium speed until fluffy.
  • Add in eggs gradually and beat until well combined.
  • Combine ground almond, soy flour, cinnamon powder, salt and baking powder in a large bowl and mix until well combined.
  • Fold the mixed dry ingredient slowly into the wet ingredient with a spatula until well mixed.
  • Spoon the batter into a piping bag, then pipe the batter into a lined mini-muffin pan until 3/4 full.
  • Bake in the preheated oven for about 20 minutes, or until set in the middle.
  • Transfer muffins to a wire rack to cool completely.
cinnamon-almond-soy-mini-muffins

Low Carb Cinnamon Almond Soy Mini Muffins (Atkins Diet Phase 2 Recipe)

Soy flour is suitable for baking low-carb goods as it is low in carbs.
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Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Appetizer, Breakfast, Dessert
Cuisine American, Atkins, Low Carb
Servings 24 pieces
Calories 85 kcal

Ingredients
 
 

  • 1/2 cup unsalted butter (soften) 4 oz
  • 2/3 cup granulated Splenda
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 1/2 cup ground almond
  • 1/2 cup soy flour
  • 3 tsps cinnamon powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions
 

  • Preheat the oven to 355°F/180°C.
  • Beat butter, sweetener and vanilla on medium speed until fluffy.
  • Add in eggs gradually and beat until well combined.
  • Combine ground almond, soy flour, cinnamon powder, salt and baking powder in a large bowl and mix until well combined.
  • Fold the mixed dry ingredient slowly into the wet ingredient with a spatula until well mixed.
  • Spoon the batter into a piping bag, then pipe the batter into a lined mini-muffin pan until 3/4 full.
  • Bake in the preheated oven for about 20 minutes, or until set in the middle.
  • Transfer muffins to a wire rack to cool completely.

Notes

This recipe yields 24 muffins. 
Each serving is 1 muffin. 
The nutritional value for reference is for 1 serving. 

Nutrition

Calories: 85kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 31mgSodium: 72mgPotassium: 69mgFiber: 1gSugar: 5gVitamin A: 151IUVitamin C: 0.01mgCalcium: 21mgIron: 0.4mg
Keyword atkins, atkins phase 2, cinnamon, low carb, muffins
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