Low Carb Easter Muffins
These Low Carb Easter Muffins are an alternative to hot cross buns. Not a perfect replacement but a tasty, spicy option and great with a slab of butter.
Recipe type: Snacks
Cuisine: Low carb
Serves: 10
  • 2 Cups Almond Meal
  • 2 Tsp Mixed spice
  • 1 Tsp Cinnamon
  • 2 Tsp Baking powder
  • ¼ Cup Cranberries (dried)
  • 4 Eggs
  • 1 Tsp Natvia
  • 200 gm Butter (or coconut oil)
  1. Mix Almond meal, spices, baking powder, and cranberries. Beat eggs, Natvia and add to dry ingredients with melted butter. Pour the mixture into 10 muffin tins. Bake for approximately 20 minutes or until firm to touch and browned on top (170 degrees C). Best served reheated with butter but are also nice cold.
Nutrition Information
Serving size: 1 Calories: 303 Fat: 29.1g Saturated fat: 11.8g Carbohydrates: 3.8g Sodium: 183g Protein: 6.6g
Recipe by Julia McPhee at http://www.jmcphee.com/2016/03/19/low-carb-easter-muffins/