Breakfast for dinner 🥘 (apparently there’s an emoji). ketorecipes

Had a craving for brinner! Honestly I just wanted a jelly/butter/muffin combo ;).

https://imgur.com/a/cIPtO

Egg cups were just 8 eggs + cheese + spinach + bacon in a muffin tin.

Sugar free strawberry jelly and butter on one muffin split in half.

BASIC ALMOND FLOUR MUFFINS 6 ounces almond flour (1 1/2 cups) 1 teaspoon baking powder 1/8 teaspoon salt 2 tablespoons butter, melted 1 cup granular Splenda or equivalent liquid Splenda 1 teaspoon vanilla 2 tablespoons heavy cream 3 tablespoons water 2 eggs Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. Add the liquid Splenda, if using, the vanilla, cream and water to the butter. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water. Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator. Makes 6 muffins Can be frozen With granular Splenda: Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs With liquid Splenda: Per Serving: 242 Calories; 22g Fat; 8g Protein; 6.5g Carbohydrate; 3.5g Dietary Fiber; 3g Net Carbs

Submitted January 19, 2018 at 08:32AM by Sillymerry http://ift.tt/2rn2Wh1 ketorecipes