Sugar Free Cherry Muffins
an easy recipe for Low Carb Sugar Free Cherry Muffins that are diabetic friendly.
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Servings: 12
Calories: 119kcal
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Equipment
- Muffin Baking Tin
Ingredients
- 3/4 cup Sweet Cherries
- 1/3 cup Butter (softened - room temp)
- 2 large Eggs (room temp)
- 2 large Egg Whites (room temp)
- 1 cup Milk
- 1 3/4 cups King Arthur Keto Wheat Flour (Well Sifted)
- 2/3 cup Splenda Granulated Sweetener
- 3 tsp Baking Powder
- 1/2 tsp Salt
Instructions
- Preheat oven to 350 °F. (180 C)
- Remove the pits and chop the Cherries in half and some in quarters.
- Place the cherries in a small bowl and add half of the sweetener. Stir to cover the cherries with the sweetener. and set aside.
- In a mixing bowl, whisk together the sifted King Arthur Keto Wheat Flour, Baking Powder and the salt.
- In a separate mixing bowl, cream the butter until smooth.,
- Add the eggs and egg whites and beat until well mixed.
- Mix in the rest of the sweetener.
- Slowly add the flour mix and milk alternating between adding.
- Once the batter is well mixed, fold in the cherries and mix well. (see notes if batter is too thick)
- Divide the batter between 2 lined muffin tins.
- bake for about 20 minutes or until golden.
- Check for doneness by inserting a toothpick into the center of a muffin in the middle of the tray. if it comes out clean, they are ready.
- remove the muffins from the tray and place them on a wire rack to cool.
Notes
** If you find your batter is too thick or dry, add an extra egg white or a tablespoon or 2 of extra skim milk**
Nutrition
Calories: 119kcal | Carbohydrates: 12g | Fiber: 6g | Net Carbs: 6gr | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 305mg | Potassium: 94mg | Sugar: 2g | Calcium: 104mg | Iron: 1mg