Low carb gingerbread muffins
Low carb gingerbread muffins
Once again a delicious recipe with gingerbread spices graces Steviala.eu. This recipe for low carb gingerbread muffins is made with gingerbread spices and a fresh yoghurt frosting layer. These gingerbread muffins are ideal during Sinterklaas. However, of course it doesn't have to be Sinterklaas to enjoy these gingerbread muffins. During autumn days with a nice cup of tea, the muffins are also very tasty! The muffin is nice and soft and full of flavour. The gingerbread muffins are made in a silicone muffin baking pan. You then place a paper muffin tin in the baking pan. Because you use the silicone baking pan, your muffins get a nice shape. With this recipe, you will make no less than 12 delicious soft gingerbread muffins. Curious already? Make them quickly and your kitchen will smell delicious!
Ingredients
Low carb gingerbread muffins
- 175 grams Steviala almond flour
- 3 eggs
- 50 grams of Kristal Sweet Cinnamon
- 125 grams low fat cottage cheese
- 70 grams melted butter
- 1 teaspoon vanilla extract
- pinch of salt
- 12 grams of baking powder
- 2 tablespoons gingerbread spices
Yogurt topping gingerbread muffins
- 20 ml water
- 60 grams Greek yogurt
- 40 grams of Steviala Frost
- optional: crumbled speculoos biscuits
- optional: melted Dark Chocolate Melties
Baking supplies
- oven
- mixing bowl
- mixer
- spatula
- aluminum foil
- 12 muffin tins
- silicone muffin pan
Preparation
Making low carb gingerbread muffins
Preheat the oven to 180 degrees hot air. Then add all the ingredients for the gingerbread muffins to a mixing bowl. Then mix for 2 minutes to make a homogeneous batter. Then divide 12 muffin tins into the silicone muffin baking pan. You then divide the batter among the muffin tins. Then bake the low carb gingerbread muffins for 20 minutes in the oven. Next, grab a piece of aluminum foil and cover the top of the muffins. Then bake for another 10 minutes. After that, let the low carb gingerbread muffins cool completely outside the oven.
Yoghurt topping speculoos muffins
Add the ingredients for the topping to a bowl. Then use a fork to mix the sugarfree yogurt topping. Then spread the sugarfree topping over the cooled low carb gingerbread muffins. You can choose to sprinkle melted chocolate and crumbled speculoos biscuits on top. Then put the muffins in the refrigerator for at least 15 minutes. Then you can store them in a sealed box. Be sure to keep the box in the refrigerator. You can also freeze them individually.
Nutritional values per portion
- Calorieën: 172
- Carbohydrates: 1.9
- Fats: 14.9
- Proteins: 4.9
