Good Lifestyle

If you follow theKeto diet, one of the first foods you will need to say goodbye immediately is the bread. You live verynoisy Life now, and bread in its many forms is that we all know, it's heavy heavy. But we are here to help you realize that you really do not have to give up everything you like to eat to be Keto - and this includes muffins. Yes, we have a perfect recipe of Keto muffins that we feel that you will find yourself for a healthy breakfast and a quick midfrenon snack.

These zUccchini StuselThe muffins take about 15 minutes to the preparation, then an extra half an hour to bake, so it does not take you a lot of time to create a breakfast muffin that is ideal for launching your day. They are made with flour and almond milk and coconut andcourgette, which is really a versatile vegetable.

Below is the recipe for our Keto muffins of Zucchini Stussel Keto.

Give 10 muffins

Ingredients

Streusel:
3/4 cup (90 g) bleached almond flour (I use365 Daily value Mark)
1/3 cup (64 g) Lakanto gold sweetener
2 c. Cinnamon
1/4 c. TSP Fine Sea Salt
3 c. Soup with non-salted butter, melted
1/2 cup (2 oz) finely chopped nuts

Muffins:
1 large or 2 small zucchini (about 10 oz), shredded
3/4 cup (84 g) Coconut flour (I usedArrow-headed mills)
1/2 cup (96 g) Lakanto gold sweetener
2 c. Cooking powder
1 1/2 c. Cinnamon
1/2 ginger coffee spoon
1/2 c.
4 large eggs, at room temperature
1/4 cup of almond milk or unsweetened coconut
1 tsp vanilla extract
4 c. Soup with non-salted butter, melted and cooled

How to do it

1. To do the Stusel: in a bowl, stir together the flour, sweetening, cinnamon and salt until they are well mixed. Add butter and mix with a fork until the well combined mixture and the mixture looks like coarse crumbs. Mix the nuts. (Performance: 2 ½ cups) Refrigerate while you make the muffin dough.
2. Preheat the oven to 350 ° F; Line 10 cups of a 12 cup muffin tin with paper liners. Place the shredded zucchini in a clean kitchen towel. Rolling and squeeze blood to eliminate excess water. In a bowl, combine coconut flour, sweetening, cooking powder, cinnamon, ginger and salt. In a large separated bowl, beaten eggs, milk and vanilla until they are well combined. Mix the mixture of coconut flour and zucchini in the egg mixture until almost combined, then shake in the butter; mix well. Note: The dough will be thick.
3. Divide the dough into muffin cups, filling cups. Divide Streusel among the peaks of muffins (you can not use it all; transfer remains into a zipper storage bag and freeze for another use). Bake until Streusel is gilded and a toothpick inserted in the center of a clean muffin, about 30 to 35 minutes. Let cool in a saucepan on a wire grill for 5 minutes, then transfer muffins from the pan to a rack to completely cool. Store the residues covered in the refrigerator.

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