The recipes you’ve used may not have enough eggs. These muffins don’t fall apart. They’re nice & moist. Almond cookie recipe at the bottom. Hope you like them.
Muffins (Endless variations on what could be added–poppy seeds, lemon extract, lemon zest, maple extract, banana extract.).
1 1/4 cups almond flour (or golden flaxseed meal, or 1/2 of each)
2 teaspoons baking powder
1 Tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Artificial sweetener equal to 3/4 cup sugar. (I use zero carb stevia powder & less than recommended equivalent of 3/4 cup).
4 large eggs, beaten
1/4 cup virgin coconut oil
1/2 cup water
1 Tablespoon vanilla
1/2 cup chopped pecans
Preheat oven to 350 F. Grease a 12-muffin tin very well, or use cupcake liners for no clean-up.
Mix the dry ingredients together, then add the rest of them.
Let batter stand 10 minutes, pour into the muffin tin. Bake for about 18 minutes until a toothpick comes out clean & muffins just barely start to pull away from the sides of the tin.
Each muffin contains 2 grams effective carbohydrate plus 5 grams fiber. More carbs if use granulated Splenda.
Almond “Sugar” Cookies
1 1/4 cups almond flour
1/4 tsp baking soda
1/4 tsp baking powder
1 cup Splenda (I use 1 tsp stevia–much less needed)
1/4 cup butter at room temp (not melted)
1 large egg, beaten
1 tsp vanilla extract
1 tsp almond extract
Additional Splenda for sprinkling on top of cookies (optional)
Sliced almonds for top of cookies
Preheat oven to 350 F. Line baking sheet with parchment paper, or use a non-stick baking sheet.
Mix flour, baking soda, baking powder & sweetener together. Blend in remaining ingredients until mixed well. Form into 1" balls, place on baking sheet & flatten with a fork. Press a sliced almond into each cookie.Sprinkle with Splenda, if desired.
You can also add unsweetened, grated coconut for a different flavor, or peanut butter. For grated coconut, soak in a bit of water before using or it’s too dry. Or, drizzle chocolate glaze on top after they’re cooked & cooled.
Bake for 8 minutes, or until set, but not brown. Watch closely because they burn easily. Allow to cool for a couple of minutes & then move to a wire rack to cool.
Carb count depends on the type of sweetener used. Granular Splenda has carbs. Liquid Splenda has no carbs. I use Fiberfit liquid Splenda from netrition.com. Stevia, check labels because some have carbs because of added bulking agents.