A low carb spice muffin? Mostly. Or, ah, kind of a whoopie pie? Maybe low carb Spice Muffin Pies!
One of the best perks of my job is getting to try stuff out. Which is exactly what I had in mind when I stumbled across the Stevivia recipe contest. Bloggers get some sweeteners to try if you make a recipe out of them!
AND you enter them into a recipe contest.
Now, I had a giggle at the thought of me–the world’s unlikeliest food blogger–entering a recipe contest.
I mean, really!
I suspect if I so much as hit the radar in a recipe contest, the space-time continuum would be somehow disrupted, paradoxes would occur due timeline contamination, and somehow, the sky would no longer be blue. Forever.
Or something like that.
But no matter. I wanted some sweeteners! I wanted a new recipe to post! I wanted to make something tasty! So I will just have to risk the non-blue sky thing.
I thought, I would love a low carb spice muffin. And I have my usually unemployed whoopie pie pan right here. So I set about trying my hand at some spice muffins. Low Carb Spice Muffins. But how could I call them low carb spice muffins when they were more like whoopie pies. So it’s Spice Muffin Pies! Yeah, that’s the ticket!
I wasn’t sure how these were going to turn out when I dived into the project but they passed the husband test: boom! Gone before I knew it. That’s how I know it’s a winner.
- 1 cup almond flour (PLUS)
- 2 tbsp almond flour
- 1/4 cup coconut flour (PLUS)
- 2 tbsp coconut flour
- 1/4 cup Monk Sweet + (PLUS)
- 2 tbsp Monk Sweet +
- 3/4 t baking powder
- 1 t cinnamon
- 1 t pumpkin pie spice
- 3/4 t salt
- 1/2 t allspice
- 6 large eggs
- 1/2 cup heavy cream
- 2 tbsp Nectevia (OR other sweetener syrup (optional, see notes))
- 2 tbsp apple cider vinegar
- 1 1/2 t butter
- 3/4 oz dark chocolate (75% or higher or sugar free chocolate)
- Preheat oven to 350 degrees.
- Mix batter dry ingredients (flours, powdered sweetener, baking powder and spices) in a bowl. Set aside.
- Whisk wet ingredients (eggs, cream, sweetener syrup and apple cider vinegar) together well.
- Fold wet ingredients into the dry ingredients and combine.
- Pour batter into greased whoopie pie pan, or mini cupcake pans (silicone is easiest to get them out).
- Bake in preheated oven for about 15 minutes, or until your cakes are firm and lightly browned. Mine should have come out a couple minutes earlier.
- Allow to cool a few minutes and run a butter knife around the edges to loosen if you're using a whoopie pie pan. Carefully remove from pan.
- While the cakes are cooking, combine softened cream cheese, butter, vanilla and salt and blend in a magic bullet, food processor or with a hand mixer.
- Set frosting aside until ready to use. (If you softened your cream cheese and butter in the microwave, you may want to refrigerate it until it's a spreadable consistency.)
- When the cakes are cool, add frosting as desired and move on to the (optional) garnish.
- Melt chocolate and butter together in microwave, at 15 second intervals until you can easily mix the two.
- Blend thoroughly and drizzle the chocolate from the end of a spoon over the muffin-pies in whatever pattern you'd like. Or chaotically, you know. If you're like me.
- Let the chocolate cool a few minutes to slightly solidify. I kept mine in the fridge until I was about ready to eat one to keep the frosting perky.
Stevivia makes a whole host of sugar free sweeteners and blends. You can check them out online.
- Website: https://www.steviva.com/
- Facebook: https://www.facebook.com/steviva
- Twitter: https://twitter.com/steviva
- Instagram: https://www.instagram.com/stevivabrands/
- Pinterest: https://www.pinterest.com/stevivabrands/
Like always, let me know if you put your own spin on this in the comments. Love hearing your experiences!