As some of you may know, I've been working on a new cookbook which is the reason I wasn't able to post as frequently as I'd like to. The book work is almost done and I can focus on my blog again! Since I'm planning to post a new 14-day diet plan in January, I'll be sharing many recipes suitable for this diet plan throughout December. I'll make the diet plan easy to follow without having to spend hours in the kitchen. It will be based on keto & primal rules, so it will include raw dairy and a small amount of healthy low-carb sweeteners. However, if you prefer to follow a dairy and sweetener free diet plan, try my 7-Day Grab & Go Keto/Paleo Diet Plan.
Another festive season with fragrant winter fruits and spices is here and it's hard to resist sweet temptations! I love the flavour of orange & cranberries which really comes through in these muffins. Those who have made muffins from nut / coconut flours and low-carb sweeteners know that it's quite difficult to get them fluffy like "regular" muffins. What really helped was using egg whites stabilised with cream of tartar and sifting the coconut flour. I'll definitely be making these as long as I can find fresh cranberries! What are you going to cook for the holiday season?
Nutritional values (per muffin):
|of which Saturated||8.5||grams|
Macronutrient ratio: Calories from carbs (8%), protein (13%), fat (79%). Total carbs or net carbs? Have a look at my post here to learn what really counts when following a LCHF diet.
Ingredients (makes 10 muffins):
Note: Instead of cream of tartar and baking soda, you can use 2 tsp gluten-free baking powder and 1 tbsp dried orange zest instead of fresh.
- Preheat the oven to 175 C / 350 F. Separate the egg yolks from the eggs whites. Place the egg yolks in a bowl and add softened coconut oil, stevia and powdered Erythritol. Mix until creamed.
- Add the orange zest. Sift the coconut and almond flours if needed.
Add the almond and coconut flour, chia seeds, cinnamon, baking soda, salt and combine well. Pour in the coconut milk and mix until well combined.
- Meanwhile, whip the egg whites with the cream of tartar until they create soft peaks. Gently fold them into the dough - try not to deflate the egg whites completely.
- Halve the cranberries if too big and add them to the dough. Line a muffin tin with muffin paper cups (or use a silicon muffin tray). You may want to spray the paper cups with some coconut oil or melted ghee to avoid sticking.
- Place in the oven and bake for 25-30 minutes until the tops are golden brown. Remove from the oven and let the muffins cool down for 10-15 minutes.
- Enjoy! :-)