Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 1 cup sour cream
  • 1 1/2 teaspoons stevia glycerite ((equals 1/2 cup sugar))
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1½ cups blanched finely ground almond flour ((6 oz)*)
  • 1/4 teaspoon sea salt
  • ½ teaspoon baking soda**

Instruction

  • Preheat your oven to 325 degrees F. Line a muffin pan with 10 foil liners and grease the liners well.
  • In a medium bowl, whisk together the eggs, sour cream, stevia, vanilla, and orange zest.
  • Mix in the almond flour, whisking until the batter is smooth and free of lumps.
  • Mix in the sea salt and the baking soda.
  • Using a 4-tablespoon ice cream scoop, divide the thin batter evenly among the muffin liners.
  • Bake until the top of the muffins is golden and a toothpick inserted in their center comes out clean, 20-25 minutes.
  • Cool the muffins in the pan on a wire rack for 20 minutes, then serve. If you wish, you can lightly dust the muffins with a powdered sweetener to make them prettier.