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| With some crushed walnuts on top |
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| Before cooking |
Cake
2 1/2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
2 eggs
1/4 C butter melted
1/2 C Natures holllow syrup + 3 packs of Sweetleaf Stevia
1 Tbsp + 1 1/2 tsp cinnamon
Cinnamon Glaze
1/4 C butter melted
1/4 C Natures hollow syrup + 2 packs of Sweetleaf Stevia
1 1/2 tsp cinnamon
**(this recipe called for honey-so I subbed it for the sugar free syrup)
Preheat the oven to 350 and line a muffin tin with paper liners or spray with Pam
To make the cake, whisk the eggs, cooled and melted butter, and honey
Mix in the blanched almond flour, baking soda, salt and cinnamon
scoop the batter into the muffin tin
You can add some crushed walnuts on top right here.
To make the cinnamon glaze, melt the butter, honey and cinnamon together on the stove top or in the microwave. Mix well.
Using a Tablespoon, spoon one tablespoon of glaze over each scoop of batter.
The glaze will cover the top and then fall around the sides. Be careful not to let the glaze over flow the edges.
Bake the cakes 20 minutes until the tops are golden brown and the center is just cooked. Do Not Over Cook!
Let cool before serving.
8 grams/carbs - 1/2 gram/sugars - 1.5 grams/fiber per muffin
