Keto Jam Filled Muffins
How to Make It
Step 1
To prepare the jam, add the berries to a small pan along with the water and 1 teaspoon of erythritol.
Step 2
Bring the mixture to a rapid boil and break the fruit down a little with the back of a fork. Reduce to a simmer for a minute or two until you have a thickened and reduced jam. Set aside.
Step 3
Add the ground almonds, remaining erythritol, cinnamon and baking soda to a food processor. Pulse to combine.
Step 4
Add the eggs and blend well to combine.
Step 5
Melt the coconut oil and add to the food processor along with the almond milk, syrup, vanilla and lemon juice. Blend to form a smooth batter.
Step 6
Preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin tray with muffin cases.
Step 7
Spoon a heaped teaspoon of batter into each case, creating a thick layer at the bottom.
Step 8
Divide the jam evenly between cases, in the center of the batter.
Step 9
Divide the remaining batter between the 12 cups, covering the jam completely.
Step 10
Transfer to the oven to bake for 18-20 minutes until golden brown.
Ingredients
- Raw Egg Whole – 3 medium
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s – 9 ounce
- Almond Milk, Vanilla Or Other Flavors, Unsweetened – 2 tablespoon
- Water – 2 tablespoon
- Maple Flavored Syrup by Lakanto – 2 tablespoon
- Cinnamon, Ground – 1 teaspoon
- Vanilla Extract – 1 teaspoon
- Lemon Juice – 1 teaspoon
- 100% Pure Erythritol by Now – 1 tsp
- Blueberries, Fresh – ¼ cup, whole pieces
- Strawberries, Fresh – ½ cup, whole pieces
- Baking Soda – ½ teaspoon
- Coconut Oil – ¼ cup
- 100% Pure Erythritol by Now – 1 tsp