Jeannette, my dear sweet mother-in-law saw this recipe in the Houston Chronicle and immediately thought of us. She knows we follow a Ketogenic lifestyle, and being a wiz in the kitchen has a keen eye for a good recipe. She would probably interject that I am pretty good in the kitchen myself, and that would be true, but I am nowhere near her caliber.
Ingredients:
1 cup blanched almond flour (not almond meal)
1/8 teaspoon baking soda
1/8 teaspoon salt
3 large eggs
1/4 cup avocado oil
1 tablespoon lemon zest
1/8 teaspoon swerve
1 cup frozen unsweetened raspberries(or other berries)
5-6 drops liquid stevia, or stevia glycerite (optional)
Instructions:
Preheat the oven to 350 degrees. In a food processor, pulse the almond flour, baking soda and salt. Add the eggs, avocado oil, lemon zest and swerve and pulse for about 20 seconds. If you’re using the liquid stevia, add it too.
Remove the blade and fold in the raspberries (or berry of your choice) by hand. Divide the batter between 8 muffin cups and bake for 30 minutes.
Yields eight muffins
Notes: The original recipe called for grapeseed oil and stevia, but I prefer to use avocado oil and swerve, so I made those changes. I would say if you want a sweeter muffin add 5-6 drops of liquid stevia or stevia glycerite.
We were tickled when Jeannette called to say that she was coming by with muffins. A few days before we went over for a visit and saw the recipe on the counter, so we were very excited to taste the finished product. She made them with blueberries instead of raspberries because that’s what she had on hand. Let me tell you, they were delicious! Not too sweet, and consistency similar to that of a bran muffin; I can see infinite possibilities for modification! Off the top of my head I am thinking of frozen cranberries as the fruit and adding 1/2 teaspoon of orange extract. That experiment will have to wait a bit longer though until I am fully recovered and can return to my adventures in the kitchen.
I entered the ingredients (using blueberries) into my favorite nutrition tracker Cronometer, and this is the nutritional breakdown that it came up with using the ingredients I chose:
Recipe Source: “My Pinewood Kitchen: A Southern Culinary Cure,” by Mee Tracy McCormick
Ketotariat 