Low Carb Cinnamon Muffin with Soya

This is my first recipe using Soya Flour, to make this Low Carb Cinnamon Muffin ! I was surprised as to what the carb count is in this flour. There is so much I need to learn about products by talking to people, searching on the net and finding products in the store. So I found the recipe on Atkins and tweaked it to my liking. I think I could cut back on the sweetener and still have a delicious Low Carb Cinnamon Muffin with Soya.
Well I’ll tell you, this Low Carb Cinnamon Muffin with Soya is one of my go to recipes if needed that special dessert.
You will love it I am sure!!

I am so excited for you to try this recipe, so lets get started and I will show you how to make them!

1/2 cup salted butter (soften)

2/3 cup erythritol, (is very sweet) use 1/2 cup to tone down the sweetness

1/2 tsp vanilla extract

3 eggs

1/2 cup ground almond

1/2 cup soy flour

3 teaspoons cinnamon powder

1/2 tsp baking powder

1/8 tsp salt

Preheat oven to 355°F/180°C.

Beat butter, sweetener and vanilla until fluffy.

Add in eggs mix well.

Combine ground almond, soy flour, cinnamon powder, salt and baking powder in a small bowl and mix until well combined.

Fold the mixed wet ingredient slowly into the dry ingredient , mix well with a spatula
Bake for 20 minutes, check with toothpick, if it comes out clear it is done.

Remove muffins to wire rack to cool.

Servings: 9

Yield: 2.1 net carbs

Stay Healthy and Live Well!

Gayle