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Cranberry Lemon Macaroon Mini-Muffins -- Low Carb & Wheat Free
GOURMET GIRL COOKS14Ingredients
30Minutes
70Calories
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Ingredients
US|METRIC
36 SERVINGS
- 1 1/4 cups blanched almond flour
- 3/4 cup flax seeds (ground golden)
- 2 Tbsp. coconut flour
- 2 tsp. baking powder
- 1 cup Swerve (Confectioners Sweetener, or powdered erythritol)
- 3 large eggs
- 1/4 cup extra light olive oil (or coconut oil)
- 1 tsp. vanilla extract
- 3/4 cup buttermilk
- 2 Tbsp. grated lemon zest (finely, from about 1 large lemon)
- 1 1/2 cups frozen cranberries (or fresh, chopped, up to 2 cups cranberries)
- 1/2 cup coconut flakes (unsweetened, long shreds)
- 3 Tbsp. Swerve (Granular Sweetener, optional, for sprinkling on top of muffins before baking)
- olive oil spray (or coconut oil spray for greasing muffin tins)
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories70Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol20mg7% |
Sodium40mg2% |
Potassium50mg1% |
Protein2g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber2g8% |
Sugars<1g |
Vitamin A2% |
Vitamin C2% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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