1 egg OR (1 tbsp flaxseed + 3 tbsp water)
1/2 cup coconut milk
2 tbsp coconut oil
1 tbsp fresh cream
1/2 tsp vanilla extract
3/4 cup Almond flour
2 tbsp coconut flour
2 tbsp Stevia/any keto sweetener (or to taste)
1/8 tsp Baking powder
1/8 tsp Baking soda
Pinch of salt
2 tbsp Chia seeds
Whisk the eggs/prepare flaxseed egg substitute and add other wet ingredients - coconut milk, coconut oil, cream, vanilla extract and mix well .
Separately combine the dry ingredients (almond flour, coconut flour, baking soda, baking powder, sweetener, salt) and add to wet mixture and fold in with spatula.
Fold the chia seeds into the batter right before you pour them into your greased baking moulds. In the meantime, preheat convection oven to 180 ° C / 350 °F.
Once oven is preheated, bake for 20 minutes.
Leave it on a wire rack to cool for about 10 minutes and then take them out and enjoy!
(per muffin for total of 6 muffins)
Calories - 172.7
Fat - 15 g
Protein - 5.4 g
Carbs - 7.1 g
Fiber - 4.2 g
Net carbs - 2.9 g