THE RECIPE
INGREDIENTS
- 2 cup almond flour
- 1/2 cup coconut flour
- 8 ounces of cream cheese
- 4 eggs at room temperature
- 1/2 cup of Erythritol
- 1/4 cup butter, melted
- 1/2 tsp vanilla
- 11/2 tsp baking powder
- 1/2 tsp salt
Swirl!
- 2 tbsp ground cinnamon
- 1/4 cup Erythritol
Icing
- 1/2 cup powdered Erythritol
- 1/4 tsp vanilla
- 1/4 cup heavy cream
DIRECTIONS
Makes: 12 servings
Preheat Oven 350 F.
- In a large bowl, combine cream cheese, butter and vanilla extract. Add the eggs 1 at a time and mix until well combined.
- Add all the dry ingredients to the mixing bowl and mix for about 2 minutes. This will make a very stiff batter.
- Divide the batter in to 2 equal portions and set one aside.
- Fill 12 cupcake molds with the first half of the batter.
- Combine the Swirl! ingredients in a small bowl and mix thoroughly. Reserve 2 tbsp of this mixture off to the side.
- Sprinkle the Swirl! mixture over each of the cupcakes.
- Using the second portion of the batter fill the cupcake molds.
- Sprinkle the set aside Swirl! mixture over each of the cupcakes.
- Bake at 350F for 23 minutes. Check with a toothpick to ensure each muffin is cooked.
- Mix the Icing ingredients in a bowl and drizzle over top of the still warm muffins.
- Allow the muffins to cool slightly before serving.
Comfort food as part of the family tradition
I grew up in what can best be described as a carb-centric home. My Mother was always baking yummy high carb foods. The kind that you just knew were going to taste even better than the enticing aromas that filled your senses as soon as you entered the house. My memories are filled with events like “Spudnut Day” – an annual event for the making of 24 dozen potato based donuts. Those days involved covering every surface in the kitchen and dining room with freshly laundered sheets on which the aptly named Spudnuts would be set to raise. Once deep fried the race was on to see how many of these treats would make it to the freezer for later consumption and how many would be consumed immediately by the hoard of onlookers. On a good day about half of the output would be spared and make it to the freezer.
An adjunct to the spudnuts was the making of cinnamon buns with the same lovely carb laden dough. These cinnamon buns were something that I felt were a long gone memory when moving down the Keto trail. While this recipe doesn’t include the dripping caramel concoction which was a hallmark of those of my youth it is nonetheless an incredibly satisfying indulgence. Give them a try and I promise you will be ever a fan.
Nutrition Facts
Amount Per Serving
| Calories | 295.58 |
| Fat | 21.50 g |
| Net Carbohydrates | 6.28 g |
| fiber | 3.67 g |
| Protein | 8.49 g |
unKETOventional 