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Moist and chewy pumpkin muffins with unsweetened coconut. With or without nuts added.
3/4 cup Almond Flour/Meal
1 scoop of Vanilla Whey protein powder
1 TB baking powder
2/3 cup Splenda
1 TB pumpkin pie spice
1/8 tsp. salt
1 cup canned pumpkin
1/4 cup heavy cream
3 large eggs
1/8 cup water
3 TB Coconut Oil, or softened butter
1 cup of Unsweetened Coconut (I sweetened with Splenda: see LindaSue's recipe for sweetening it)
1/2 cup pecans (optional)
How To Prepare:
Preheat oven to 375. Oil muffin tins (12) with butter or coconut oil, or use paper liners.
Mix all dry ingredients (except coconut) in a small bowl. Mix all liquid ingredients in a large bowl, add dry ingredients and mix with hand mixer for one minute. Add coconut and nuts (if desired)last.
Bake 15 or 20 minutes. Makes 12 muffins. These are moist so don't undercook.
Note: High Altitude adjustments: Omit the water and use 1/2 TB of baking powder.
(Adapted from Pumpkin Muffins, lowcarbluxury.com)
Number of Servings:
Carbs per serving - include all nutritional information if known:
Per muffin: 158 cal; 13 gr fat;6.58 carbs, 2.1 fiber; 5.42 protein (With nuts: 192 cal; 16.7 fat; 7.27 carbs, 2.55 fiber; 5.87 protein