I have adapted this recipe from a low-carb friends forum for a 1-minute muffin since I don’t own a microwave. For those who love sweets and are trying to live gluten and sugar free, this is the perfect breakfast (or any time) treat. I like to eat it while still warm with a slice of cheddar cheese. You can use any berries that you like, but I’ve found that blueberries and raspberries taste best.
Preheat a toaster oven to 350 degrees F (175 degrees C), according to manufacturer’s instructions. Spray a single-serving cake pan with cooking spray. Line with parchment paper.
Mix almond flour, powdered erythritol, baking powder, cinnamon, and stevia powder together in a bowl with a fork, ensuring no lumps remain.
Pour egg and melted butter into the flour mixture and combine well. Stir in 1/2 of the blueberries and raspberries.
Pour batter into the prepared cake pan; add remaining blueberries and raspberries and gently press them into the top of the batter. Hit the pan gently onto the counter to remove air bubbles and ensure all berries are covered with the mixture.
Bake in the preheated toaster oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Per Serving: 403 calories; protein 13.7g; carbohydrates 36.3g; fat 32.5g; cholesterol 216.5mg; sodium 640mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.