Sun, Sep-10-17, 17:14
SUCCESS: Vegan 1.5 net carb muffin!
Vegan Low Carb Muffins: 1.5 net carbs per large muffin.
(4.6 total carbs per muffin!)
Adapted from: Low Carb "Doughnut" Muffins from Laura Dolson, your Guide to Low Carb Diets
My DD cannot eat eggs or dairy and I was looking for a super low carb muffin we both can eat for breakfast. I wanted to experiment with liquid stevia drops as they have virtually no carbs (0 per 4 drops, so even if the packaging means trace carbs, i am counting it as zero.)
I am pleased with these for a not-too-sweet flavor and consistency. I cut the sweetener in half and to my taste they are bit strong of stevia. i will try less next time. The missing bulk of sweeteners like splenda is well made up by the increased bulk of using tofu for eggs. I have adapted the dairy as well as the baking soda and powder (tofu doesn't rise like eggs do).
I have included the carb count as listed on the labels of the brands that I used. I have not tracked calories or the other macros.
But at 1.5 net grams - or even at 4.6 grams -- per muffin I am happy! Excellent with cheese or butter (for me) and alone or with jam or almond butter (DD)
Another option would be to use coconut oil instead of the vegan butter.
12 large muffins
Mix dry ingredients:
1 cup flax seed 0g net carb (or 24 g carb)
1 cup almond meal 8g net carb (or 24g carb)
1 Ό teaspoon baking powder 3g
1 Ό teaspoon baking soda 0g
1⁄4 teaspoon salt
1 1⁄4 teaspoons nutmeg
1 teaspoon cinnamon
(If you are using a dry sweetener: 1 cup of splenda add here. I don;t know this carb count, i don't use it)
In small blender or separate bowl
1 cup block medium firm tofu 4g carbs
Ό tsp stevia drops 0 carbs
1⁄2 cup melted vegan margarine 0 carbs
1⁄2 cup unsweetened almond milk .5 carb
Blend wet ingredients, then add to dry ingredients. If too liquid, add more almond flour. (count carbs at 3 grams per 2 extra tbsp.)
The high amount of baking soda and powder will have it light and fluffy.
Bake at 350 for 25 min or until brown on top.
Sprinkle with dry cinnamon or dip in melted vegan butter and then dip into a cinnamon/spenda mix to coat the top if you want it sweeter.