Sugar free Starch free low carb muffins (mini) (original, chocolate and carrot cake flavor) [西柚減肥法可食] 無糖無澱粉質鬆餅蛋糕 (原味朱古力味甘筍蛋糕) @ Cooky's Lab煮廚

On this grapefruit diet i haven't been eating starch nor sugar for 10 days now. really going crazy. i'm REALLY craving for desserts.

在此葡萄柚飲食我沒有吃澱粉或糖10天了。真的瘋了。我真的很渴望甜品。<-- Google translate 谷歌翻譯 hahahaha

This muffin is absolutely starch free. flour is substituted by almond meal. It's also sugar free. Sugar is substituted by bakeable sweetener sucralose. so it's definitely grapefruit diet friendly dessert.

Each of 12 mini muffins has 0.75 grams effective carbohydrate plus 1 gram fiber, 3 grams protein, and 92.5 calories.

呢個鬆餅絕對是不含澱粉質, 不含糖的. 用杏仁粉代替了傳統麵粉, 澱粉質被取代了, 代糖代替了糖(即係代糖啦...), 糖份也消失了, 絕對是西柚減肥法可食的.

份量整到總共12隻小鬆餅, 每小鬆餅含0.75克有效碳水化合物加1克纖維, 3克蛋白質，92.5卡路里。

Ingredients:

1 cup almond flour/almond meal
1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, melted
2 eggs
1/6 cup water
Sweetener -- about 1/6 cup

Preparation:

1) Preheat oven to 180 C.

2) Line muffin cups into the muffin tray.

3) Mix dry ingredients together well. Add wet ingredients and mix thoroughly.

4) Beat them with electric mixer on high. More air you get into the mixture, fluffier muffins you'll get.

5) Put in muffin cups (about 3/4 full) and bake for about 15-20 minutes.

代糖用sucralose

Almond meal
杏仁磨成的粉

melted butter
溶牛油

Beat the eggs
打蛋

Mix the dry and wet ingredients
乾濕材搞勻

Muffin Mixture
粉漿

Line the paper muffin cups into the muffin tray
焗盤+鬆餅紙杯

to about 3/4 full
粉醫倒至大約3/4

Bake
入焗爐

Yeah~ done! looks a bit like Pineapple buns :P

焗好了! 有的似菠蘿包~

成份：

1杯杏仁粉
1 / 2茶匙發酵粉
1 / 4茶匙鹽
1 / 4杯黃油，融化
雞蛋 2個
1 / 6杯水
代糖 - 約 1 /6杯

準備工作：

1）烤箱預熱至攝氏180 度。

2）放好鬆餅杯到鬆餅盤。

3）混合配料一起。加入濕配料調勻。

4）用電轉打暈佢, 無錯.. 打暈佢. 打入更多的空氣入你的混合物，你會得到更鬆軟的鬆餅。

5）倒入粉漿在鬆餅杯（約 3/4 滿）和烤約15-20分鐘。

每12小鬆餅含0.75克有效碳水化合物加1克纖維, 3克蛋白質，92.5卡路里。

chocolate muffins and carrot cake

朱古力味鬆餅及廿筍蛋糕

6 teaspoon 100% Cocoa powder for baking
6茶匙純可可粉

1/2 cup carrot
半杯甘筍

Mix
混合

To be baked
拿去焗

Carrot cake
甘筍蛋糕, 唔知點解有點像燒賣...

Chocolate muffins
朱古力鬆餅!

and a little almond cookie

也做了個小杏仁曲奇~

Tips

1. Beat the muffin mixture with electric mixer on high. beat more air in and you'll get a fluffier muffin, like the chocolate ones. if you want it less fluffy like the carrot cakes, beat less.

2. Almond meal/almond flour is just ground up almonds. it's pure almonds and has no flour or any starch.

3. For artificial sweetener, you can use sucralose. sucralose is prooven that they're non toxic and non carcinogenic upon high heat and it's suitable for baking. Its chemical formula is C12H19Cl3O8. It's NOT sugar, not carbohydrates.

貼士

1. 如果你想鬆餅鬆的, 就用電轉打多的, 將空氣打入粉漿, 好似圖中的朱古力鬆餅. 如果你想要結實的口感就打少些, 好似圖中的甘筍蛋糕.

2. 杏仁粉只是杏仁磨成粉, 是100%杏仁, 係無麵粉或任何澱粉質的.

3. 代糖可以用sucralose. 有研究證實呢種代糖係高溫下不會放出毒素或致癌物. 可以用係焗爐. 佢的化學程式是 C12H19Cl3O8, 所以佢並不是糖, 亦不是澱粉質.