Did some research on Carb free flours. Decided on one called " Carbalose" by Tova. I really like this flour. It is as close as it can be to regular flour.
We are using Almond Milk for baking now. Can not tell the difference in recipes.
This recipe came out great. I used Parchment paper liners in the muffin cups. That worked the best.
For the sugar alternative Truvia worked well.
Baking time was 30 minutes at 375 Fahrenheit.
1/2 cup salt free butter, room temp
1/4 cup Truvia Brown Sugar
1/4 cup Truvia cane sugar blend
2 large Eggs
1- 1/2 cup Carbalose flour ( low Carb flour)
1/2 teaspoon NU-Salt ( Potassium Chloride)
2 teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Tablespoon Vanilla Bean Paste
3/4 Cup Unsweetened Almond Milk
1 cup fresh blueberries.
Preheat oven 350 Fahrenheit. Line muffin cups ( 12) with parchment paper liners.
Cream Butter, Add sugar continue to cream. Add eggs. mix well.
Mix together the Flour, salt and baking powder and baking soda. Add to butter mixture. mix.
add almond Milk and Vanilla. continue to mix
Add Blueberries and fold in by hand.
fill the liners with about 1/4 cup of batter
bake for 30 minutes
let cool.
Recipe copyright 2020 by "Auntie E Cookbook/EM Dubros"
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