Cardamom Flavored Keto Muffins
Low Carb/Keto Muffins: Cardamom Flavored Muffins with Whipped Cream Topping
Desserts have been my nemesis on a keto diet. It’s true, I don’t feel the need to eat dessert, but sometimes something sweet can make things more interesting. This muffin is meant to be a keto version of a sweet bake that we found at Disney World (Epcot – Norwegian school bread). This is a cardamom flavored bun filled and topped with vanilla custard and coconut flakes. It tastes amazing and reminded my husband of a very popular Indian dessert (Kulfi – cardamom, saffron and vanilla flavored ice-cream).
These muffins are fatty and stay soft after baking. They are not dense like most coconut flour based desserts and stay soft at room temperature. If you do not like cardamom, you can replace it with any other spice of your choice; cinnamon comes to mind, but you should nevertheless give cardamom a chance. It is what gives chai its distinctive flavor and works great in desserts.
- 12 tbsp unsalted butter (1.5 sticks)
- 100 g almond flour (6.5 tbsp)
- 100 g macadamia nut butter (6.5 tbsp) (You can make this at home in a blender from roasted macadamia nuts)
- 25 g coconut flour (1.5 tbsp)
- 2 eggs
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp cider vinegar
- pinch of salt
- cardamom for flavor (best is 2 tsp freshly ground seeds; if using ground cardamom, you might need more for the flavor to come through)
- 5 tbsp Swerve/Erythritol
- 1 cup heavy cream
- 3 tbsp Swerve
- Few strands of saffron
- 1 tsp vanilla extract
- Melt the butter in the microwave.
- Add the macadamia nut butter, almond flour and coconut flour to the butter and mix until combined.
- Add the eggs one by one and mix until it is all thoroughly combined.
- Add the rest of the ingredients. The batter will be pretty stiff, due to the butter rehardening.
- Divide into molds and bake at 350 degrees until a toothpick inserted in the center comes out clean. This takes about 15-20 minutes, but it may be more or less depending on how big your muffins are.
For the Whipped Cream Topping
- Soak the saffron in the heavy cream until it begins to bleed into the cream.
- Whip the cream together with the sweetener with a mixer until it holds its shape, but it is not very stiff (if it is stiff, it’s possible you overwhipped it and have gotten butter instead of whipped cream).
- Number of Servings 16
- Calories Per Serving 226
- Fat 23g
- Carbs 3g
- Fiber 1g
- Net Carbs 2g
- Protein 3g
- Fat 91%, Protein 5%, Net Carbs 4%