Keto Autumn Orange Cardamom Muffins with Walnut Crumb
When the crisp air of autumn arrives, there’s nothing like starting your day with a cozy and nutritious treat. Our Autumn Orange Cardamom Low-Carb breakfast muffin is the perfect addition to your collection of Low-Carb autumn recipes. This delightful muffin combines the warm, aromatic flavors of cardamom and the bright zest of oranges to create a comforting breakfast option that’s as healthy as it is delicious. Let’s delve into the unique qualities of this muffin and how you can make it your own.
How to Make It
Step 1
Preheat your oven to 350F/ 180C and line a muffin pan with muffin liners. To make the walnut crumb, add 2 tbsp almond flour, chopped walnuts, melted butter, and powdered allulose to a bowl. Mix to combine, and set the bowl aside.
Step 2
To another bowl, add the yogurt, egg, almond milk, granulated allulose, orange zest, vanilla extract, and orange extract. Whisk well and set aside. In another bowl, mix together ½ cup almond flour, coconut flour, ground cardamom, baking powder, and salt.
Step 3
Combine the wet and dry mixtures and fold until incorporated. Divide the batter into the muffin liners. Top with the walnut crumb.
Step 4
Transfer to the oven and bake for 15-18 minutes until golden and an inserted toothpick comes out clean. Remove and let cool in the cups before serving.
Ingredients
- Almond flour
2 tbsp
- Walnuts
0.25 cup, chopped
- Allulose, powdered
0.5 tbsp
- Melted Butter
1 tbsp
- Greek yogurt
0.25 cup
- Raw egg
1 large
- Almond milk
1 tbsp
- Granulated Allulose
3 tbsp
- Orange Zest
2 1 teaspoon
- Vanilla extract
0.25 tsp
- Orange Extract
0.25 tsp
- Almond flour
0.5 cup
- Coconut flour
2 tbsp
- Cardamom, ground
0.5 tsp
- Baking powder
0.75 tsp
- Salt
0.13 tsp