The Charlie Foundation is pleased to present the second in a series of Ketogenic Diet approved recipes with the collaboration of our partner site ketocook.com.
This “simple” muffin recipe was not really that simple at all! It took me 3 days and 5 batches to come up with this version which is by far the best one. I was trying to re-create a basic quick bread type base with the intention of being able to easily add other ingredients such as cocoa powder, zucchini, pumpkin, carrots, blueberries, ect.. without having to guess at recalculating too much. I also wanted a basic recipe that was good enough to stand on it’s own for those whose kids are not into all the add-ins.
The other great thing about this recipe is by changing out the ground macadamia nuts for ground cashews, you instantly lower that ratio from 4:1 to 2.43:1, providing the base for lower ratio needs. I used all butter in mine because I thought the flavor of butter would be the most appealing. These can be described as “buttery” but both my husband and myself thought these were very tasty, and Charlotte has asked for them at every meal since I made them.
Lastly, I calculated this with the full intention of baking it in batches. This is why I am giving the large measurements. Charlotte's calorie needs are 285 per meal, so I divided the recipe into 10 servings (281.9 calories each) to meet her needs. If you need less calories, just increase the number of servings, for more calories, decrease the number of servings! You do this by taking the total number of calories for the recipe and dividing by the number of servings, here is an example: total # of calories for the entire recipe (2819)/number of servings (12)=234.9 calories each. You will need at least a 1000g capacity scale to make this large batch! The ingredients listed below are for a 4:1 ratio
- 178g butter
- 100g almond flour
- 100g macadamia nuts, ground into butter
- 25g coconut flour
- 93g egg, raw mixed well
- 10g Truvia
- 2g baking powder
- 5g cider vinegar
- 2g baking soda (this is not calculated in)
- vanilla extract (also not calculated in, use any flavorings you would like)
- pinch of salt only if using unsalted butter
- Pre-heat the oven to 350 degrees
- Use the lightest, large size, microwave safe bowl you have! Weigh the butter in the bowl and melt it in the microwave. Add the coconut flour, almond meal and macadamia nuts to the melted butter and stir until all the lumps are gone.
- Add all of the remaining ingredients and blend this together very well. The batter will be on the stiff side due to the butter cooling down.
- Use silicone cupcake liners and weigh out each individual portion. This is the total weight of the batter divided by the number of servings. You can use wet fingers to smooth out the tops of the muffins if you want.
- Bake the muffins for about 18-20 minutes. A toothpick should come out clean when inserted into the center of the muffins.
To add other ingredients such as carrots, apples, or cocoa powder to the 4:1 ratio muffins, reduce the almond meal to about 75g. If you are using zucchini, only reduce the almond meal to about 90g. I would also recommend weighing the amount needed of shredded zucchini and then pressing out as much liquid as possible before adding it to the muffins.
For any add-ins, use a puree form or very finely shredded form to ensure even distribution. If even distribution concerns you, add the extra ingredients to each individual muffin before cooking them.
For ratio needs in the 3:1 range, just add in any other ingredients you would like to use and reduce the amount of butter.
For ratio needs around the 2:1 range, use cashews ground into butter instead of the macadamia nuts. You could use a combination of both to meet your needs. Keep the rest of the recipe the same.
These are best served at room temperature. Freeze the batch to keep them fresh but allow them to come to room temperature before serving.
The calculation examples that I provided above will not apply to your recipe if you change any of the ingredients or amounts!
I did not try this, but you could try cooking this in a loaf pan. After calculating your specific recipe and number of servings, you would find the weight for the entire cooked loaf and divide it into the pre-determined number of servings. This will be different from the total weight of the recipe in a raw state, moisture content will have cooked out. Cooking time will increase considerably.