I was inspired by George Stella’s recipes. He uses cream cheese and egg, along with separted egg white in many of his baked goods recipes. This, I have found, gives not only thickness to a batter, but fluffiness, without flour! In various of my baking experiments without using these ingredients in the way that I did here, the results have been quite disappointing. The other change I made was to use Truvia! Ethyritol is a sugar alcohol, as is mannitol and malitol, without the stomach upset they inevitably cause me. It also tastes great, and is blended with stevia in this product.
So, I found this gem of a butter in the nutrition department of my local giant grocer. (not Walmart). It’s Called Wild Friends Chocolate Almond Butter with Sunflower seeds/oil. Not many seeds, but you can taste the oil. It lended itself remarkably well to this muffin recipe! This was just a eureka moment for me, as I had been wondering how I could it in baked goods since I first tasted it. It’s only 5 grams net carbs per 2 tablespoon serving.
Here it is, best I can remember from creating it last night!
1/2 cup Wild Friends Chocolate almond butter
1/2 cup Truvia
1 egg and 1 egg white
3 ozs cream cheese
one heaping half cup pure pumpkin – no sugar added.
2 Tblsp. melted butter
Whip your egg and egg white first, until well mixed, incorporate air into the mix as you whip it, whip it good. 🙂 Add the other wet ingredients above and mix well. Again, keep it infused with air as much as possible.
Dry ingredients: 1/3 cup almond flour/meal, 1/2 teasp. baking powder, 1 teasp. baking SODA.
1/4 teaspoon cream of tartar
1/2 teasp. salt, a few dashes of cinnamon, and throw in a bit of vanilla- a half teap. is good. I know that’s not a dry ingredient, but I just remembered it. 🙂
mix all of that into the wet mixture, and pour into muffin liner papers, and/or muffin tin that has been “pammed”. I cooked these at 375 until they were browned and no longer gooey, but I wasn’t sure about the inside. I guess it was 16 minutes. I then turned the oven off and showered, leaving these in the oven for that time. About 20 minutes. They are SO SO good. The best tasting low-carb baked good I’ve had in a very long time. No goo, no fake sugar aftertaste. I was quite impressed. The chocolate/pumpkin combo is a total hit. Have fun with these, and don’t be afraid to play around with the ingredients, since I just came up with this last night.