Fabulous Friday ... flowers and a low carb/gluten free muffin cake

Happy Friday to you.

Why not treat yourself, or your loved one, to some lovely flowers ...

… and perhaps a delicious
Low-carb, gluten free muffin cake which has a hint of cinnamon

and goes very well with a cup of tea or coffee

Ingredients:

Makes 10

4g carbs per muffin/cake

200 g almond flour or crushed almonds
¼ tsp salt
4 eggs
80 ml water
2 tsp baking powder
100 g butter
10 g Splenda (sugar substitute)
2 tsp cinnamon
Method:
1. Preheat the your oven to 350º F 180º C gas mark 4-moderate
2. Mix all the ingredients together either by hand or using a mixer.
3. Grease a muffin/cupcake pan and evenly divide the mixture.
4. Bake for about 25 Minutes

Notes:

These taste amazing, but you can also add sultanas, nuts or anything else to the mixture before baking if you so wish, although this will alter the carb count!

From an idea here

If you should need help with measurement conversions please see here

A variety of recipe ideas are within this blog, but please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan