Vanilla Ricotta Muffins

non-veg diabetes Gluten Free | Low GI Low Carb  | Grain Free | Naturally Sweetened

Vanilla Ricotta Muffins2

INGREDIENT QUANTITY GLYCEMIC INDEX LEVEL
Desiccated Coconut ½ Cup <35 Low
Almond Flour ½ Cup <20 Very Low
Eggs 3 in number. 0 Nil
Butter 1/3 Cup. 0 Nil
Ricotta Cheese 200g. 0 Nil
Your favourite natural sweetener (Coconut Sugar and Stevia Powder) ¼ Cup and ½ Tbsp. <35 Low
Almonds 3 Tbsp., chopped <20 Very Low
Vanilla Bean Paste 1 Tsp. <10 Negligible
Baking Powder ½ Tsp. <10 Negligible

Note: All ingredients used should be organic, free from pesticides and Non-GMO.

  1. Grease the cupcake/muffin molds and keep aside. Preheat the oven at 180 degrees Celsius.
  2. Place the almond and coconut flour, favourite sweetener, butter, ricotta cheese, vanilla paste and baking powder in a bowl. Beat well with a beater, till smooth.
  3. Add the eggs one at a time, and continue beating, (do not over beat). The batter should have dropping and smooth consistency. If not, add a little milk and beat again.
  4. Pour the mixture into the molds and bake in the oven for 20-25 minutes.
  5. Insert a knife in to the muffins; if it comes out clean the muffins are ready to be served warm. Enjoy!

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