If you’ve read anything else on this blog you know that I am not a gluten free sort of person. I do however, live on a sort of low-burn keto diet. I originally took this recipie from Nancy Jenkins’ book Virgin Territory, which is a lovely story about the journey a few rogue olive trees took her on. I’ve swapped out the sugar to fit into a ketogenic diet but it also happens to be gluten free and yummy (also very easy).
pre-heat over to 425
2 c almond flour
1/4 c xylitol – I measure it out and then grind it finer to make it dissolve more easily. You can use a coffee grinder if you clean it out well or a mortar & pestle. Be sure to measure before you grind or you will change the volume.
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 extra large eggs
2 tbs good fat oil such as olive or avocado
2 tbs plain yogurt
1 tsp vanilla
1 c fresh blueberries
Mix the dry ingredients, mix wet ingredients, add wet ingredients to dry ingredients and fold in blueberries.
This will not fill a standard 12 cup muffin tin, so don’t think you’ve missed something when you parse it out. it makes about 10. You can oil the tin or use cupcake foils.
Bake for 5 minutes and then turn the oven down to 350 and bake for another 20 minutes (until they turn a nice golden brown).
If you’re very hard-core, it breaks down per serving at:
15 g fat
12.6 total carbs