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 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Breakfast, Dessert
Cuisine American, Atkins, Low Carb
Servings 24 pieces
Calories 85 kcal
- 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
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.
This recipe yields 24 muffins.
Each serving is 1 muffin.
The nutritional value for reference is for 1 serving.
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