Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Ingredients:
6 Tablesps Coconut Oil -- Melted
3 large eggs
3/4 Cup Water -- Filtered
1/4 Cup sweetener, Splenda bulk -- * See Note
1/4 Teasp sweetener, stevia liquid (white)
1 Teasp flavoring, maple
1 Tablesp vanilla extract
4 Teasps ground cinnamon
1 Teasp ground nutmeg
3/4 Teasp baking powder
3/4 Teasp baking soda
1/2 Teasp Salt -- To Taste
1 Cup Flax Seed Meal, Bulk, Lifestyles
1 Tablesp Expert F Grits Mix -- or 2 tsp xanthan, guar gum
1 Cup Ground Almonds --
2 Tablesps Wheat Bran Crude
1/3 Cup Slivered Almonds -- Topping Sprinkles
Preheat oven to 375F. Put 12 paper cupcake liners in a muffin tin, or panspray/oil.
Beat eggs and water until foamy; add melted coconut oil 1 Tbsp at a time. Add
sweeteners, maple and vanilla and beat in.
In a separate bowl, mix the cinnamon and remaining ingredients and add to egg
mixture; batter will be quite wet (until the fibers start to soak up the water).
Bake for about 15-20 minutes. Cool on wire rack.

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