Low Carb/ Keto Recipe "Oatmeal" Cinnamon Muffin

Low Carb Keto "Oatmeal" Cinnamon Muffin
1/4 cup (58g) soft Butter
1 cup (245g) Greek Yogurt (or Sour Cream)
1/2 cup (130g) packed Brown Sugar Swerve (or Golden Mock Fruit or Sukron Gold)
2 Eggs
1 tsp (5ml) Vanilla Extract
1 cup (112g) Almond Flour
1/4 cup (30g) unflavored Protein Powder
1 Tbsp (7g) ground Flax Seeds
2 tsp (9g) Baking Powder
1/2 tsp (3g) Salt
1 1/2 tsp (4g) ground Cinnamon
3/4 cup (81g) Lupin Flakes
Crumble Topping
1/3 cup (76g) softened Butter
1/2 cup (56g) Almond Flour
1/2 cup (54g) Lupin Flakes
1 tsp (3g) ground Cinnamon
1/3 cup (88g) packed Brown Sugar Swerve (or Golden Mock Fruit or Sukron Gold)
Preheat oven to 350 F/ 180 C
Grease a cupcake/muffin pan and set aside until needed.
In a large mixing bowl, cream together butter, Greek yogurt, and brown sugar Swerve. Once sweetener is mixed in, add eggs and vanilla extract.
Mix in almond flour, unflavored protein powder, ground flax seeds, baking powder, salt, and ground cinnamon. Once well combined, fold in Lupin Flakes.
Scoop batter evenly into greased cupcake/muffin pan and set aside to make crumble topping
In a small bowl, mix together softened butter, almond flour, lupin flakes, ground cinnamon, and brown sugar swerve.
Sprinkle crumble topping on each muffin.
Once muffins are topped, bake in a 350F/180C preheat oven and bake for 15 to 20 minutes until golden brown.
**PEANUT ALLERGY WARNING!!!*** Lupin Flakes and Lupin Flour are made from the Lupin Bean which is a cousin of the Peanut. Individuals with a peanut allergy may want to avoid products made with Lupin.
Makes 12 muffins: Per Muffin 242 Calories; 13g Protein; 19g Fat; 27g Total Carbs; 6g Fiber; 3g Net Carbs
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