I hate having to do this, this “lifting content without attribution” move, but the site I visit for this recipe never stops loading, and sometimes it just crashes Chrome on mobile if I keep it up long enough. So my hand is forced. The original recipe used almond milk, too. If there’s anything worse than a website that disrespects its visitors, it’s almond milk.
Muffins
2 cup almond flour
1/2 cup erythritol
4 tsp baking powder
2 tsp cinnamon
1/4 tsp sea salt
1/2 cup butter (unsalted)
1/2 cup heavy whipping cream
4 eggs
1 tsp vanilla extract
Cinnamon Coating
1 cup erythritol
2 tsp cinnamon
6 tbsp butter (unsalted)
Directions
- Preheat the oven to 350 degrees. Grease muffin pan (coconut oil or butter).
- In a large bowl, stir together the almond flour, erythritol, baking powder, cinnamon, and sea salt.
- In a small bowl, whisk together the melted butter, heavy whipping cream, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
- Fill the muffin cavities 3/4 of the way. Bake for about 25 minutes, until dark golden brown.
- Meanwhile, in a small bowl, stir together the erythritol and cinnamon for the coating.
- After cooling remove muffins and melt the butter for the coating, in a small bowl. Mix in the erythritol and cinnamon, then brush the top of the muffins.