Since I enjoy drinking my carbs, I exhaust all efforts in avoiding them in food. It is cherry season and we had a half bag of fresh cherries left that needed rescued from their looming trash can fate. I looked up a muffin recipe, tweaked it a little, and made the most amazing low carb Muffins! I am not a fan of Muffins, but these are delicious! They are not too sweet and they have a ton of flavor and fiber!
In all honesty I picked muffins because I was looking for an excuse to use my new ceramic muffin tin from William Sonoma. It was white with a shiny gold rim and I had to give it a whirl!
- 2 1/2 cups of fine almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 3/4 cup xylitol
- 1/4 cup coconut oil
- 4 farm fresh eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh cherries, pits removed
- 1/2 cup sliced almonds
- 1/4 cup flax seed meal
Step 1: Line your muffin tin or coat with coconut oil and preheat the oven to 350 degrees Fahrenheit.