These low-carb, sugar-free, keto muffins are great for a dessert or breakfast on the go.
Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Mix almond meal, coconut, sweetener, and baking powder together in a bowl.
Pour in eggs, banana, butter, and water to flour mixture. Blend using a hand mixer to combine thoroughly. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, and tops are golden brown, about 15 minutes.
Per Serving: 196 calories; protein 9.9g; carbohydrates 14.7g; fat 14g; cholesterol 82.3mg; sodium 172.4mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , 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 work it night before , then finish it off the next day.