These are great for breakfast!

Just over 1 g. net carbs per muffin if making 6 muffins.

You will need:

* a 6-muffin top pan or whoopie pie pan (you can probably use a 12-muffin top pan and make minis instead)

* an electric mixer

* three bowls

* piece of parchment paper

Ingredients:

1/2 c. strawberries
3 eggs, divided (yolks from whites)
3 level T. mayonnaise
6 drops liquid Splenda, divided (2, 2, 2 - see directions below)
1/4-1/2 tsp. banana extract
dash cream of tartar

Directions:

1. Preheat oven to 300F. If your muffin pan is NOT non-stick, spray with Pam. However, I find my muffins pop right out after baking without any Pam.

2. In a small bowl, cut strawberries into small pieces or slices, however you like them in your muffins. Add 2 drops liquid Splenda and mix well. Set bowl aside.

3. Separate the eggs with whites in one bowl and yolks in another bowl. Do not get ANY yolk into the whites.

4. Add cream of tartar and 2 drops liquid Splenda to the bowl of egg whites. Beat on high until whites form stiff peaks. Set the bowl aside.

5. Add mayonnaise, 2 drops liquid Splenda and banana extract to the bowl of egg yolks. Beat on medium to high speed until well blended.

6. Add the strawberries to blended yolks/mayo/Splenda/banana extract and stir until distributed.

7. Carefully fold the egg yolk, strawberry, etc. mixture into the egg whites. The whites will break down somewhat from the weight and moisture of the strawberries; this is why you need the muffin top pan, so that they won't spread all over the pan.

8. Scoop the mixture evenly among the six cavities in the pan.

9. Bake for 20-25 minutes. Check after 20 minutes; the tops should be nicely light brown all over. If not, leave in up to 25 minutes.

10. Remove from oven and cool 2-5 minutes. Remove from pan to a piece of parchment paper to cool completely (otherwise they will stick to the plate). These can be eaten warm or stored for later.

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These are flattish - the weight of the strawberries keeps them from being really fluffy. However, they make a deliciously moist, flavorful muffin top. They can be made sweeter or less sweet by adding or subtracting a drop of Splenda.

For a denser muffin, I would suggest 1 tbsp. almond meal, as recommended for Oopsie Rolls using the egg/mayo ratio above (which I based these on). Add this to the yolk mixture before adding the strawberries.

You might also try these with a different kind of berry; I am planning to do this in the future and experiment. I am addicted to these.