The Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site ketocook.com
This recipe is intended to re-create a basic "quick-bread" recipe with the intention of being able to easily add other ingredients such as cocoa powder, zucchini, pumpkin, carrots, blueberries, ect.. without needing to recalculate the muffin batter. It is also good enough to stand on it’s own for individual who are not interested in additional ingredients.
A great tip 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. The measurments below are for a large batch. Divide the total calories for the entire recipe into the number for servings that matches your nutritonal needs. For example, if you divide the recipe below into 10 servings of regular size muffins, each muffin will be approximately 282 calories each at 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.
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 provided above will not apply to your recipe if you change any of the ingredients or amounts!