Chocolate Cinnamon Muffins – made with pork rind flour

These muffins are delicious and practically carb free.

They are made with Pork Rind Flour instead of nut flours to keep the carb count down.

Chocolate Cinnamon Muffins – with Pork Rind Flour

350 degrees 25 minutes

1/4 cup (52 grams) hemp milk
1 cup (76 grams) pork rind flour
1/2 cup (110 grams) xylitol
8 drops liquid stevia
1/4 cup mayo (8 TBS or 59 grams)
1 tsp vanilla extract
1/2 tsp maple extract
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
4 eggs
1/4 coup (4 TBS or 17 grams) cocoa powder

Heat the oven to 350 degrees

In a large bowl, mix together the pork rind flour, baking soda, baking powder, cocoa powder, salt, and cinnamon.

In another bowl, mix the eggs, mayo, vanilla, maple extract, liquid stevia (if using), and xylitol until the xylitol has incorporated into the mixture. Then add the hemp milk and mix together.

combine the dry and wet ingredients until well incorporated.

If using regular muffin tins, coat with oil or use muffin liners.
If using silicone muffin tins you just need to fill them.

Fill muffin tins 3/4 full – should make 12 muffins.

Bake at 350 degrees for 25 minutes.

Macros

whole recipe Calories Fat Carbs Protein
1313 110 10.25 83

Per muffin for 12 muffins
109 9 .8 7