Foodie Fridays - Spiced Walnut and Choc Chip Muffins
If you read social media posts on Keto it won't take long to read a frequent question ...
"What can I have as a snack that's like a biscuit or cake, I'm fed up with ham and cheese"
Well here is our solution - Spiced Walnut and Choc Chip Muffins.
This recipe will make 9 or 10 muffins which contain around 2½g carbs each. They're not too sweet so won't have you craving more sugar. These go brilliantly with a cup of tea or coffee!
Recipe for Spiced Walnut and Choc Chip Muffins
1. Pre-heat your oven to 180°C
2. Separate 3 eggs into whites and yolks and whip the egg whites to ‘firm peaks’
3. In a separate (large) bowl whip the egg yolks until pale and fluffy and then add
75ml of melted coconut oil
50g of cream cheese
1 tsp of mixed spice
2 tsp of ground cinnamon
2 tsp of vanilla extract
2 tbsp of sweetener (we use erythritol)
and mix this well together
4. Take 75g of walnuts and 15g of Keto Choc Chips and roughly chop these into small pieces
5. Now mix everything together by adding
the whipped egg whites
300g of almond flour
½ tsp of baking powder
the chopped walnuts and choc chips
to the egg yolk mixture. Use a folding action to mix these together to try to retain as much air in the egg whites as possible.
6. When mixed (note that this does end up as quite a dry mix) spoon into 9 or 10 muffin cases - fill these right up to the top as the muffins don’t rise much during baking
7. Sprinkle the top of the each muffin with a little ground cinnamon and place into the oven and bake for around 15 minutes
8. When cooked, remove from oven and allow to cool – although they are lovely still slightly warm
To eat either have just as they are (cold or slightly warmed) or serve with whipped double cream.
For an extra treat you can add 50g raspberries to 1tbsp of sweetener and 100ml of water and simmer in a pan until the raspberries have broken down. You can then either serve this alongside the muffins as a raspberry compote or strain the mix and use the liquid as a raspberry sauce.