Author Notes
Low carb alternative, freely adapted from experience and inspired by http://www.preheatto350.com/cinnamon-coffee-cake-low-carb-gluten-free-sugar-free-dairy-free-option —Brian Coppola
Ingredients
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5
eggs
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5 tablespoons
melted no-salt butter
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3/4 cup
buttermilk (or sour cream)
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1.25 cups
almond flour
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0.50 cups
coconut flour
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2.5 teaspoons
baking powder
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0.50 cups
sweetener (granular Swerve)
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1 cup
chopped pecans
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3 tablespoons
ground cinnamon
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1 tablespoon
allspice
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6 tablespoons
sweetener (granular Swerve)
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6 tablespoons
melted butter
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2-3 tablespoons
buttermilk (or sour cream)
Directions
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Preheat oven to 350F and prepare muffin tins with paper liners (makes 12).
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Swirl topping: combine 4T butter with 2T cinnamon, 1 T allspice, and 3T sweetener; add an additional 2-3T buttermilk to make a loose paste
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Coated nuts: combine nuts with 4T butter, 1 T cinnamon, and 3T sweetener
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Batter: Put eggs, buttermilk and vanilla in a blender. Pulse well to mix. Add the dry ingredients and mix well. Add the butter and give the final mix.
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Scoop 0.25 c batter into muffin liner. Top with about 1t of the topping and swirl it into the batter with a knife. Press about 1T of the nut mixture onto the top.
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Bake for 25-30 minutes. Remove muffins to a rack immediately to avoid condensation.
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