Low Carb "Doughnut" Muffins - 1.5g effective Carbs + 4g Fiber
From Laura Dolson, Your Guide to Low Carb Diets
These muffins are meant to taste like doughnuts and I think they do
a good job. There’s even a version with buttermilk. This is one of
the few recipes for which I use the powdered Splenda (for the topping).
You don’t end up using much per muffin, but you need enough to dip.
Save the rest for cinnamon toast made with flax meal bread.
1 cup flax meal
1 cup almond meal
1 Tbsp baking powder
1/4 tsp salt
1 and 1/4 tsp nutmeg
1 tsp cinammon
Artifiical sweetener - 1 cup equivalent - zero carb (such as liquid)
preferred
1/2 cup (I stick) butter, melted
4 eggs, beaten
1/2 cup plus 2 Tbsp water
1/2 cup equivalent powdered artificial sweetener (for topping)
2 tsp cinnamon
2 Tbsp melted butter
Preheat oven to 350 F. Butter muffin pans (makes 12 "regular" sized
muffins)
1. Mix dry ingredients well.
2. Add eggs, melted butter, water, and liquid sweetener (if that’s
what you’re using).
Mix well.
3. Fill muffin cups a bit over half way.
4. Bake for about 20 minutes, until the tops are golden brown.
5. Cool until you can handle them, then dip the tops in the melted
butter followed by the Splenda/cinammon mixture.
Each muffin has 1.5g effective Carbs plus 4g Fiber
(This is assuming half a gram of carb for the topping.)
Buttermilk Version:
Switch out 1/2 cup buttermilk for that much of the water. Substitute
1 teaspoon baking soda and 1 teaspoon baking powder for the baking
powder in the regular recipe. This adds half a gram of carb to each
muffin.