Keto Pumpkin Chia Muffins
These pumpkin muffins are some of the best I've ever tasted! I've spent quite a bit of time fine-tuning this recipe. After some trial and error, here is what I realised...
If your goal it to make the dough rise resulting in light and fluffy muffins, you'll need to be aware of some basic rules. Firstly, make sure you separate the egg whites from the yolks. Then after you combine the wet and dry ingredients, gently add the beaten egg whites for a fluffier and less dense texture.
Dry ingredients:
Wet ingredients:
For full instructions please see : ketodietapp.com
If your goal it to make the dough rise resulting in light and fluffy muffins, you'll need to be aware of some basic rules. Firstly, make sure you separate the egg whites from the yolks. Then after you combine the wet and dry ingredients, gently add the beaten egg whites for a fluffier and less dense texture.
Dry ingredients:
- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 1/4 cup ground chia seeds (32 g/ 1.1 oz)
- 1 tbsp gluten-free baking powder (you can make your own)
- 1 tbsp pumpkin pie spice mix (you can make your own)
- 1/4 cup Erythritol or Swerve, powdered (40 g / 1.4 oz) or other healthy low-carb sweetener from this list
- Topping: 6 tbsp pumpkin seeds (pepitas) (25 g/ 0.9 oz)
Wet ingredients:
- 1 cup pumpkin purée (you can make your own) (200 g / 7.1 oz)
- 6 large eggs, separated
- 1/2 cup butter, ghee or virgin coconut oil, melted (115 g / 4 oz)
- 20-30 drops liquid Stevia extract
- melted coconut oil or ghee for greasing
For full instructions please see : ketodietapp.com
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