I was dying for something sweet and I knew if I didn't make something, I'd somehow convince myself if was ok to chomp down on a Green & Black's chocolate bar. (It's a weakness ) So after a few failed attempts at muffins, combining a few high carb recipes and turning them into low carb recipes, I came up with these. Omg they're so good, it would be mean of me not to share!

1 1/2 c almond flour
3/4 c splenda (or your favorite equivalent)
1/2 tsp salt
1/3 oil or melted butter (I used ghee, but butter would work fine, and based on taste, I think coconut oil would be fantastic too. I'll be using melted VCO next batch.)
1 egg
1/3 c (approx, see below) strongly brewed chai tea (this is chai in tea bags, not the powder stuff. I used Stash's Double Spice Chai. Figure roughly 2 teabags per mug, steeped for 10 or 15 minutes)

Mix flour, splenda, salt. Pour oil into a 1c measuring cup, add egg, then pour in enough tea to fill up the measuring cup. Add to almond flour mixture. Mix well, pour into muffin tins.

Bake at 400 for 20 minutes. Makes about 6 muffins.