Ingredients
2 cups almond flour (185 g)
½ cup coconut flour (50 g)
½ cup low carb sugar (115 g)
2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt
2 tablespoons psyllium husk powder (20 g)
1 ½ cups fresh cranberries, chopped (115 g)
6 large eggs ½ cup full-fat coconut milk (118 ml)
1 tablespoon white vinegar
1 teaspoon vanilla extract ½ teaspoon stevia glycerite ½ teaspoon almond extract
Crumb Mixture: ⅓ cup reserved dry ingredients (35 g) ¼ cup sliced almonds 2 tablespoons low carb sugar
1 tablespoon coconut oil, melted (or butter)
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin pan with liners. Chop cranberries and set aside.
2. In a bowl, whisk together the first six dry ingredients (not psyllium husk). Reserve ⅓ cup for the crumb topping. Add psyllium husk and cranberries to the remaining dry mix.
3. In another bowl, mix eggs, coconut milk, vinegar, vanilla, almond extract, and stevia.
4. Combine wet and dry ingredients, mixing well. Let the batter sit for 5 minutes.
5. For the crumb topping, mix reserved dry ingredients with sliced almonds, low carb sugar, and melted coconut oil.
6. Spoon muffin batter into the pan, mound in the center, and sprinkle crumb mixture on top.
7. Bake at 400°F (200°C) for 6 minutes, then reduce to 350°F (175°C) and bake for an additional 15-20 minutes until golden and a toothpick comes out clean.
PREP TIME & NUTRITION:
Prep Time: 15 minutes, Servings: 12 muffins, Calories: 330 kcal, Net Carbs: 4.46g, Fats: 28.73g, Protein: 8.12g