Low Carb Scotch Pancake Muffins
Make these up quick and go get something else done as they bake! Don’t forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them! Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
Servings
6servings
Cook Time
25minutes
Servings
6servings
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 350F. Grease or line a 12 cup muffin pan.
  2. Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
  3. Add remaining ingredients and whisk well until smooth.
  4. Let it sit 5-8 minutes to thicken.
  5. Scoop into a prepared muffin pan. Bake 25-30 minutes. Toothpick tested done. Will be golden brown, not dark. If it is turning too dark too fast, tent with foil last half of baking time.
  6. Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.