Keto Muffins❤Easy & Delicious

Keto Muffins❤Easy & Delicious


hello everybody welcome to my channel my name is Christine today I have aikido approved a recipe for you guys that I have been working on for a long time now so if you’re not subscribed to please go ahead and do so make sure to check out some of my other videos and follow me on Instagram for sneak peeks in case you are new here let me just fill you in a little bit my entire family has been doing keto this year so we have been testing out tons of recipes this one it just so happens to be Preston my 23 year old son’s favorite keto food that I make he wants me to make him an entire batch of these and just send them to his place they’re that good so today I’m going to show you my base recipe for muffins everything will be linked down below in the description box that you need and I will even have your additional options that you can add to this we do follow lazy keto so I will not be giving you the macros or how many carbs are in this this is something that you’ll need to take what ingredients you add to this recipe and figure it out it does make 12 muffins so just check below in the description box for all the information I’m gonna go ahead and walk you through the steps so what I do I’ll talk you through everything where you can make substitutions what else you can do what you can add what you can take out let’s just go ahead and get started because I’ve probably just talked for 30 minutes at enough okay let’s go this is your ingredients that you’ll need for this recipe whatever keto friendly sweetener of choice that you prefer my family loves the pure and so do i this is readily available at all Walmart’s that’s where I usually pick it up I have almond flour this is the great value brand you’ll need some salt I use the pink Himalayan salt only two eggs baking powder some sour cream of choice I’ve been using the Daisy a lot lately this is your base recipe the rest is whatever flavoring that you want so you’re going to need some fruit to put in that if you want to make these fruit muffins so either blueberries blackberries use strawberries whichever you prefer starting off with our almond flour you’re going to need one and a half cups and I do skip this believe me guys 15 your almond flour makes a huge difference this was my grandmother’s sister so I use it she loved spake so I’m just gonna go ahead and sift this out you see all these pieces of almond these are the big chunks that didn’t you know grande de on well so what i do with this is just dump those in the garbage because i do not want those big pieces in my muffins you’ll need 1 tbsp of baking powder now depending on your quito artificial sweetener of choice you can go anywhere from 1/4 to 1/2 cups it just depends on what you use this is my half cup so I think I’m just going to go with the fourth it also just depends on how sweet you like things as far as muffins go we like Velma sweet but we also like to add tons of butter so I’m going it with about 1/4 of a cup of sweetener next I’m going in with my pink salt and I’m adding 1/4 of a teaspoon okay that is all your dry ingredients and what I’m going to do is just go ahead and mix those up just give them a really good stir [Music] in a separate bowl I’m just going to go ahead and crack my eggs I like to go ahead and mix those up before I add them to my dry ingredients – my eggs I’m going to go ahead and add 1/4 cup of sour cream and then I’m going to mix all of this together at this point there’s another optional step if you want to add any extracts go ahead and do that to this mixture and go ahead and mix it up I have added half a teaspoon of lemon extract to this before and made blueberry lemon muffins they are amazing but if you want to use vanilla you can again that would just be half of a teaspoon this is the point where today I am NOT adding any extracts these muffins are perfectly fine without any extracts this is a personal choice again add it to this mixture before you add it to your dry ingredients there are so many to choose from it just depends on what you’re going with so I’m going to be adding my liquid mixture into my dry and then just whisking that up until well incorporated now we’re just going to fold in our berries I’m going to use strawberries at this time and this is half a cup of strawberries so just going to want to gently fold those in to your mixture this recipe does make 12 muffins if you guys do not have a silicone muffin pan yet you got to do it this thing has been life-changing for me so even though it is silicone and the muffins are going to pop right out I always make sure and coat it with something this is a coconut oil I just spray a little bit of coconut oil in each one and one clean hands of course just rub it around at the bottom the sides we’re going to take our muffin mixture and we’re going to divide this equally once you get the element equal doubt about it evenly as you can you’re going to want to transfer the silicon over to a cookie sheet it just makes it easier to get in and out of your oven go ahead and place these in your preheated oven at 350 degrees for 20 minutes okay so here’s what we’re looking like at 15 minutes I want to leave them in there long enough so that they become golden brown this batch was in exactly 20 minutes they are golden brown I like our muffins to be just a little more moist I did go ahead and remove these it from the heat I put them over here on the bar just so that they could cool completely before removing them from the silicone muffin pan okay here’s what they look like once they’ve had time to cool I did make two batches yes 24 muffins I made a strawberry batch and also a blueberry batch because the blueberry are Preston’s favorite someone let him take these home with him now the only thing these do not have a strong flavor of blueberry or strawberry Chris’s suggestion is he thinks we should put some artificial flavoring in there so there are several places that you can order those from if you want to lemon inside the blueberry muffins would be good lemon inside the strawberry muffins would even be good if you wanted to put some kind of flavoring in those there’s tons of options again there are so many things that you can do this fall I plan on making these with a pumpkin flavoring I will probably add some pumpkin pie spots also things like these at Jordan skinny syrups this one is a pumpkin caramel just adding a little bit of flavorings like this makes it taste completely different again great base recipe so make sure you try that and you can add whatever flavorings or seasonings or spices that you want to them thank you so much for watching again you can switch this out with strawberries blackberries you can completely leave out the berries if you go with extracts and you can put in a lemon extract and orange cream extracts a maple extract if you’d like and some pumpkin spice the possibilities with this one are endless so check out some of my other recipes I love to do simple fast keto recipes because I in that mother who is always on the go with three kids and three pets and a husband who works out of town 90% of the year okay I’m gonna go I will see you in my next video and I hope you have an amazing week bye you

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