These muffins are not only low in carbs but are also gluten-free, wheat-free, grain-free and sugar-free.
1.5 cups flaxseed flour
1/2 cup dessicated coconut
1/4 cup sukrin gold or sweetner of choice to taste
1/2 cup protein powder
1 Tblsp psyllium husk
2 tsps baking powder
1 tsp baking soda
Crack of himilayan pink salt
5 egg whites
1/4 cup coconut oil melted
1/2 cup coconut milk
3 tsps banana essense
1 tsp vanilla essense
1 tsp caramel essense
Whisk the dry ingredients together.
Whisk the wet ingredients together.
Combine and mix well.
Scoop into greased muffin tins
Bake at 180C for 30-40 mins or until a skewer comes out clean.
Prepared, tried and tested by: Caashifa Adams Young
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