14 Jan KETO CINNAMON STREUSEL EGG LOAF MUFFINS
I’ve been struggling to find a low carb breakfast that is a little sweet, easy to make and is perfect for brunch as well. These keto cinnamon streusel egg loaf muffins are just that. They are going to be on the Christmas breakfast table, as a low carb alternative to our usual French Toast Muffins.
Preheat oven to 350F
In a blender, combine eggs, cream cheese, butter, 1 teaspoon cinnamon, 2 tablespoons Stevia sweetener and the vanilla extract. Blended until well combined and slightly foamy, about one minute.
Grease your muffin cups with the avocado oil spray and pour the egg combo evenly into the muffin cups.
Bake for 10 minutes. While the egg loaf muffins are baking, prepare the streusel.
In a bowl, add the almond flour, cinnamon, Stevia sweetener, 2 tablespoon chilled butter and pecans. Using your fingertips, combine the ingredients until well mixed but crumbly.
After the egg loaf muffins have baked for 10 minutes, top them with the cinnamon streusel. Bake another 10 minutes.
Remove muffins from oven and let cool. They will appear puffy at first, but will sink back down as they cool.
Ingredients
Directions
Preheat oven to 350F
In a blender, combine eggs, cream cheese, butter, 1 teaspoon cinnamon, 2 tablespoons Stevia sweetener and the vanilla extract. Blended until well combined and slightly foamy, about one minute.
Grease your muffin cups with the avocado oil spray and pour the egg combo evenly into the muffin cups.
Bake for 10 minutes. While the egg loaf muffins are baking, prepare the streusel.
In a bowl, add the almond flour, cinnamon, Stevia sweetener, 2 tablespoon chilled butter and pecans. Using your fingertips, combine the ingredients until well mixed but crumbly.
After the egg loaf muffins have baked for 10 minutes, top them with the cinnamon streusel. Bake another 10 minutes.
Remove muffins from oven and let cool. They will appear puffy at first, but will sink back down as they cool.
