How about a little muffin magic? These delicious muffins are sweet, flourless and low carb.

This may have been tried by someone else, but to my knowledge, this is my recipe. At least, I haven’t seen it anywhere else. It takes the Atkins roll another step further to make a sweet muffin that has the texture of a sponge cake. Although the basic recipe is vanilla, it can easily be an almond, strawberry or chocolate muffin, or any other flavor you’d like to try. You could also add a teaspoon of cinnamon powder to add a bit of spice.

Although the recipe says flourless, it actually uses coconut flour in place of wheat flour. This still makes it low carb and gluten free. Win-win!

Flourless Sweet Muffins

2 tablespoons Coconut Flour
2 oz. Cream Cheese
2 Eggs, separated
1 tablespoon Butter
1/4 cup Sugar Substitute
1 teaspoon Vanilla
1/4 teaspoon Cream of Tarter
2 tablespoon Water

Preheat oven to 315 degrees (F). Prepare a muffin tin by spraying with cooking spray or use 5 individual silicone muffin molds and spray them with cooking spray.

In a medium bowl, add the egg whites and cream of tarter. Beat with a mixer until stiff peaks form. Set aside.

In a smaller bowl, add cream cheese, butter and sugar and cream together. Add egg yolks, vanilla, water and coconut flour. Mix together until completely combined. Fold the egg yolk mixture into the egg whites as carefully as possible so that it doesn’t break down the whites. Continue to lift and fold the mixture until the egg yolk mixture is blended into the whites.

Spoon 2 tablespoons batter into each muffin mold. It will make 5 muffins. Bake for 18 minutes until just lightly browned. Remove and cool.

Nutrition Info: Per muffin
Calories: 116   Fat: 4.1 g   Net Carbs: 2.0 g   Protein: 3.4 g

Originally POSTED BY RENE AVERETT AT 4/12/2014 7:20 PM