Low Carb Almond Muffins

Ingredients

• 1 1/2 Cups Almond Flour or Almond Meal
• 1 tsp Baking powder
• 1/8 tsp Salt
• 2 Tablespoons Butter (melted)
• 3/4 Cup Granular Splenda Add up to 1 cup if more sweetness desired
• 1 tsp Vanilla extract
• 2 Tablespoons Heavy Cream
• 3 Tablespoons Water
• 2 Eggs

Instructions

1. Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. Add the vanilla, cream and water to the butter. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.
2. Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.
3. Makes 6 muffins
4. Can be frozen
5. With granular Splenda:
6. Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs