Tue, Sep-01-15, 15:48
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Senior Member
Posts: 8,006
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Plan: Atkins
Stats: 189/148.6/145
BF:36%/28%/25%
Progress: 92%
Location: Twin Cities, MN
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The recipe that I've now started using was on a blog I stumbled on.
It's infinitely modifiable; also, delicious.
2 Tbsp butter, melted
3 tbps almond flour
1 tbsp coconut flour
1 tsp baking powder
2 tbsp any flavor (or combo) sugar free syrup
up to 1 tbsp mix ins
1 egg
Add ingredients to mug in order given. (You want the egg as far as possible from the melted butter until it's cooled a bit). Put in microwave for 1 minute. If it looks slightly moist in the middle, and done around the edges, it's done. If it looks completely dry, it's overdone, and you have a really powerful microwave! If it looks wet, it's underdone, and you need to continue to cook, in 10 second increments, till it looks only slightly moist.
For reference, the blogger's microwave takes 50 seconds. Mine takes 75.
A site called webrestaurant.com has a gazillion varieties of Torani sugar free syrup. So far, I love love love the English toffee flavor with a tbsp of chopped almonds, and a combo of the chocolate and the peanut butter syrups with a tbsp of chocolate chips.
The carbs vary based on the mix ins. But if you keep them to a tbsp, you'll still be at about 5-7 per muffin.
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