![]() When you’re ready to reheat them, you can simply microwave them for 30 seconds to soften them up a little bit. 2 cups all-purpose flour 1 cup sugar 3 teaspoons baking powder 1-1/4 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon baking soda 2 large eggs 1. You’ll be able to keep them in the fridge like this for up to 4-5 days before they start to go bad. The best way to store your keto cinnamon swirl muffins is to simply keep them sealed up tight inside of an airtight container. Make sure not to overmix the batter when beating the ingredients together, otherwise you run the risk of collapsing the air bubbles and ruining that fluffy texture that you’re looking for.īest Way to Store These Keto Cinnamon Swirl Muffins While almond flour and coconut flour are obvious keto baking staples, you’ll still need to add in the baking powder as well in order for your muffins to rise properly when baking. Here are a couple of quick and useful tips that might help you out if you’ve been struggling to nail that perfect ‘light and fluffy’ texture for your keto muffins: Tips for Making Light and Fluffy Keto Muffins Sprinkle the cinnamon muffins with the crumble top and then finish off the recipe as you normally would. Add the almond flour, melted butter, and sweetener to a bowl and mix to combine. It’s super easy to make the muffin crumble from scratch as well: Remove from the oven and allow the muffins to cool completely before serving. Bake the muffins in the preheated oven for 10 minutes and then lower the temperature to 320℉ and bake for an additional 30-35 minutes. Sprinkle the homemade crumble top over top of each muffin (see below for details). Repeat the above 2 steps with the remaining batter and cinnamon swirl mixture. Sprinkle a layer of the cinnamon swirl mixture over top of the batter. Spoon the mixture into the muffin cups.Add the almond flour mixture and beat until incorporated. ![]() ![]() Add the pure vanilla extract, unsweetened almond milk, and melted butter and beat until incorporated. Use the bowl of a stand mixer fitted with the paddle attachment to beat the eggs and sweetener. In a separate bowl, combine the almond flour, coconut flour, and baking powder. Add a low carb granulated sweetener like Stevia and ground cinnamon to a small dish and mix to combine. Line a 12-cup muffin pan with parchment paper and set aside. Here’s what you’ll need to know in order to make this oh so satisfying keto baked treat: ![]()
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