LOW CARB NASHI PEAR, ALMOND & CINNAMON MUFFINS
Prep time
Cook time
Total time
Moist, gooey, soft and incredibly flavoursome, these muffins are perfectly keto-friendly and super-healthy.
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. Low Carb. LCHF. Vegetarian. Sugar Free. Grain Free. Gluten Free.
Yield: 12 muffins
Ingredients
- 2 nashi pears (300g whole - 200g net after peeling and coring)
- 2 TBSP icing sweetener (U.S. alternative HERE) or Make your Own
- 1 TBSP dark rum
- 100g smooth almond butter (U.S. alternative HERE)
- 100g high-oleic cold-pressed sunflower oil (U.S. alternative HERE)
- 1 tsp vanilla extract (U.S. alternative HERE)
- 100g unsweetened almond milk
- 70g extra-fine almond flour (U.S. alternative HERE)
- 40g whey protein isolate (U.S. alternative HERE)
- 70g erythritol (U.S. alternative HERE)
- 1 tsp pure stevia powder (U.S. alternative HERE)
- 2 tsp baking powder
- 1 TBSP ground cinnamon
Instructions
- peel and core nashi pears and cut them into small chunks.
- place cut pears in a small pan and add icing 'sugar', rum and ½ TBSP cinnamon; bring to the boil, then simmer until soft (5-8 minutes), stirring often; set aside to cool.
- pre-heat oven to 180°C static.
- weigh and combine almond flour, whey protein, sweeteners, baking powder and ½ TBSP cinnamon.
- using a separate bowl, mix almond butter, oil, vanilla extract and milk, then pour into the dry mix.
- stir well, then incorporate cooled pears.
- divide mixture equally between 12 lined muffin holes or individual moulds and bake for 15-18 minutes (until a skewer inserted in the middle comes out without any wetness).
- let cool, dust with icing 'sugar' and serve.
Notes
If you use Conference pears instead of Nashi, the macros for each muffin will bear no significant difference. As they're sweeter, I recommend that you REDUCE icing 'sugar to 1 TBSP and OMIT pure stevia powder when mixing dry ingredients.
Stir the chopped pears constantly to begin with, otherwise the cinnamon/icing may stick and burn; after a minute or so, the pears will start to release their juice, so you can stir less often.
I use Sainsbury's Smooth 100% Almond Butter, which has a superior flavour and only contains 4.3g net carbs per 100g. Different brands may well contain more carbs.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Stir the chopped pears constantly to begin with, otherwise the cinnamon/icing may stick and burn; after a minute or so, the pears will start to release their juice, so you can stir less often.
I use Sainsbury's Smooth 100% Almond Butter, which has a superior flavour and only contains 4.3g net carbs per 100g. Different brands may well contain more carbs.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Nutrition
Serving: 1 muffin Calories: 172 Fat: 14g Net Carbs: 2g Protein: 8g
Recipe by at https://queenketo.com/low-carb-nashi-pear-almond-cinnamon-muffins/