Low Carb Gingerbread Blender Muffins

Elements

• 1/2 cup bitter cream
• four huge eggs
• 1 teaspoon vanilla extract
• three cups almond flour
• Sweetener an identical to a few/four cup sugar
• 1 tbsp cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons floor ginger
• 1 teaspoon floor cinnamon
• 1/four teaspoon cloves
• 1/four teaspoon salt

Directions

1. Preheat the oven to 325F and line a muffin tin with parchment or silicone liners.
2. Mix the bitter cream, eggs, and vanilla in a big blender jar. Mix about 30 seconds. Upload the almond flour, sweetener, cocoa powder, baking powder, spices and salt. Bland once more till smartly mixed. In case your batter is overly thick, upload 1/four cup water to skinny it out.
3. Divide the combination some of the ready muffin cups and bake 25 to 30 mins, till golden brown and company to touch.

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