Welcome Guest [Log In] [Register]
Welcome to Innovative Diabetics. A place to discuss low carb, LCHF, paleo & ketogenic etc. diets & alternative therapies for controlling BG.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. As a guest you can read posts in most areas, however you cannot reply or start posts. Except the the Board Suggestions Forum.

Registration is simple, fast, and completely free. Just click on "register" in the upper left, enter a user name and valid email address. Click on the link provided in the confirmation email and that's it, you can then log in, access all areas and start threads.


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Pumpkin Muffins; By Thor
Topic Started: September 30, 2013, 4:26 pm (28 Views)
DiRogers
Administrator
Pumpkin Muffins

1 1/2 cup almond flour
1 tablespoon pumpkin pie spice or nutmeg
2/3 cup erythritol
2/3 cup of canned pumpkin, naturally low carb stuff if you buy the unsweetened
4 extra large eggs


large bowl, I combined the almond flour, pumpkin pie spice and erythritol and mix well until smooth. Add the pumpkin and eggs and beat with an electric mixer until smooth again. I then split into into each muffin cup. Baked for some 30–40 minutes,

I think total carb count was some 26 grams divided by the number of muffins you make.
Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
ZetaBoards - Free Forum Hosting
Free Forums with no limits on posts or members.
Learn More · Register for Free
« Previous Topic · Muffins · Next Topic »
Add Reply