- 6 Tablespoons melted organic coconut oil
- 1 1/2 Cups Almond Flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 Cup erythritol powder crystals
- 4 eggs (or 8 egg whites)
- 1 tsp vanilla extract
Optional: you can add 2 tsp of natural instant pudding powder to make these even more of a dessert, however you are directly adding sugar, which will change the great balance on glycemic index.
Mix ingredients together in a bowl. Mix well. Bake in mini muffin pan at 325 degrees F for 14-17 minutes, or until muffins brown around bottoms and sides and begin to bounce back lightly to touch. They will still dent in easily if pressed, but that is ok. Let them cool before removing from pan. Makes 1 mini muffin tin, 24 muffins.