I’m beginning to think this is the only muffin recipe I’ll be using for a long while, just varying the flavours and types of nut flour I use. These are fresh out the oven to break an 8/16 fast since late lunch yesterday. Delicious slathered in butter. Just butter! I’m also convinced my favourite keto sugar is the brown version in the image below. Absolutely NO aftertaste, coolness and really tastes good. I’m not sure how I’ll bake keto sponge cakes in future, but honestly, it’s 100% the best flavour.
What we’ll be doing here – melting the butter/sugar mix gently on the stove; mix all the dry ingredients in a separate bowl and in another bowl mix cream/nut milk/buttermilk with eggs and orange zest. Make sure to check you have some spices handy, I used a few or you can just stick with cinnamon. There are some optional things you can leave out, it will absolutely work without the optional add in’s. Makes 1 dozen muffins. Here we go: