Aunt Rocky’s Vanilla Snack Muffins/Cake (LCHF)

Preheat oven to 350ºF. Prepare 9 muffin cups (silicone or a muffin pan with liners) or grease an 8×8 baking pan. Set aside.

In a medium mixing bowl, whisk all of the dry ingredients together to break up any lumps: coconut flour, salt, baking soda, erythritol, and oat fiber.

In a small bowl or measuring cup, melt butter in the microwave (about 40 seconds).

Add melted butter, eggs, and vanilla to the dry ingredients and quickly whisk until well blended. The coconut flour is very thirsty, and the batter will be thick, not as runny as a normal cake batter.

Spoon batter into muffin cups, dividing evenly (or pour into the baking pan). If you are going to add toppings such as nuts, coconut flakes, chocolate chips, sweetened cinnamon, do that now (see note below).

For muffins, bake 20–25 minutes. For cake, bake 25–30 minutes. Check with toothpick to be sure center is done before removing from oven. Tops will be slightly golden.

If you are adding a glaze or frosting, wait until muffins are completely cooled.

Note:
1. The oat fiber is a key ingredient for cake-like texture. If you omit it, the recipe will still work, but the muffins/cake will be very dense. I use Lifesource to assure that I have a gluten free oat fiber. If you don’t have issues with gluten, use the least expensive brand you can find.
2. This base muffin/cake recipe can be used as a starting point for any flavoring that you wish. Cut the vanilla back to 1/2 teaspoon and add 1 teaspoon of any other flavoring you wish. Add nuts, chocolate chips, cinnamon, or whatever comes to mind. Be sure to count additional carbs for add-ins. Or try adding your favorite low carb frosting.
3. Optional toppings include sugar-free chocolate chips, sliced almonds or chopped nuts, coconut flakes, sweetened cinnamon sprinkles, sugar-free frosting, or a simple glaze. Any added toppings will impact nutritional info.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are per serving based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer using the exact brands I usThe recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 157, Total Fat 13 g, Saturated Fat 8 g, Sodium 191 mg, Potassium 39 mg, Total Carbohydrate 4 g, Dietary Fiber 3 g, Net Carbs 1 g, Sugars 1 g, Protein 4 g. Macros: 85% fat, 12% protein, 3% carbs.

© August 13, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.