Ingredients
- [Cinnamon Coating] 1/4 cup Butter
- [Cinnamon Coating] 1/4 cup Erythritol
- [Cinnamon Coating] 1 tsp Cinnamon
- [Muffins] 1 1/2 cup Almond Flour
- [Muffins] 1/2 cup Erythritol
- [Muffins] 2 tbsp Psyllium Husk Powder
- [Muffins] 1/2 cup Heavy Cream
- [Muffins] 1/3 cup Salted Butter
- [Muffins] 2 Large Egg
- [Muffins] 1 1/2 tsp Baking Powder
- [Muffins] 1/2 tsp Orange Extract
- [Muffins] 1/4 tsp Nutmeg
- [Muffins] 1/4 tsp Allspice
- [Muffins] 1/4 tsp Stevia
- [Muffins] 1/8 tsp Ground Clove
- [Muffins] 1/8 tsp Ground Ginger
Instructions
- Brown the butter in a saucepan over medium-low heat. Make sure you stir occasionally.
- Powder the erythritol and whole clove twig (if you're using pre-ground clove, skip the twig) in a spice grinder, then mix all dry ingredients together.
- Once butter is browned, cool completely. Add all wet ingredients (including browned butter) to a bowl and mix using an electric mixer.
- Sift 1/2 dry ingredients into the wet ingredients, then mix. Repeat again until the dough is formed.
- Preheat oven to 350F.
- Divide dough out between 12 silicone cupcake molds. Bake for 20-25 minutes or until edges are browned.
- Melt 1/4 cup butter in saucepan, then combine the cinnamon and sweetener of your choice.
- Dip cooled muffins into butter, then into cinnamon mixture. It's recommended you only cover the tops of the muffins.