Reddit mentions of Lakanto Monk Fruit Sweetener, Classic, 8.29 oz

Source: https://www.chipmonkbaking.com/blog/2019/8/7/low-carb-keto-blueberry-muffin-recipe

When prepared via the above instructions, each muffin clocks in at 230 calories, 21g of fat, 7g of protein, and just 2g net carbs. Compare this to a Starbucks Bluberry Muffin which has 360 calories, over 50g of carbs and over 30g of sugar!

Full recipe below. Feel free to check out the original source link for more details like nutrition and tips/tricks for making these! https://www.chipmonkbaking.com/blog/2019/8/7/low-carb-keto-blueberry-muffin-recipe

INGREDIENTS

Muffins

• 1/3 cup Coconut Oil (measured solid, then melted; can also use butter)
  
• 1/2 cup Granulated Sweetener (Lakanto Monk Fruit Sweetener, AlluMonk Allulose + Monk Fruit Sweetener, or pure allulose all work great)
  
• 3 Large Eggs
  
• 1/3 cup Unsweetened Almond Milk (Almond Breeze is good though most grocery stores have their own cheaper private label brand that will work)
  
• 2.5 cups (280g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
  
• 1/2 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/4 teaspoon Fine Salt
  
• 1.5 teaspoons Baking Powder
  
• 3/4 cup Raw Blueberries (frozen or fresh)
  
• (Optional but recommended) Set aside 1 Tablespoon of Almond Flour and 1 Tablespoon of your Sweetener to coat your blueberries before mixing them into your batter
  
  
  Lemon Frosting (Optional)
  
  
• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup (Lakanto Monk Fruit Sweetener, AlluMonk Allulose + Monk Fruit Sweetener, or pure allulose all work great)
  
• 1/4 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/4 teaspoon Lemon Extract (Most groceries stores sell McCormick which works great)
  
• 1/2 teaspoon Lemon Zest (freshly grated or you can buy dried lemon peel)
  
• 1/2 Tablespoon Lemon Juice (fresh squeezed tastes best but isn’t necessary)
  
  
  

  INSTRUCTIONS
  

  
  Blueberry Muffins
  
  

1. Heat oven to 275°F (commercial convection oven with fan on low). Line a muffin pan with silicone or parchment paper muffin liners.
   
2. If needed, microwave the coconut oil for 30 seconds to soften, but it should not be melted if possible.
   
3. Place the coconut oil into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, egg, and almond milk. Mix together.
   
4. Mix in baking powder and then stir in almond flour.
   
5. In a separate small bowl, mix together 1 Tbsp of allulose and 1 Tbsp of almond flour
   
6. Roll your blueberries in the small bowl from step #5 to give them a coating (prevents them from sinking in the batter during baking)
   
7. Fold the blueberries into the batter mixture in your large bowl
   
8. Distribute the batter evenly among the muffin cups. Using a cookie scoop can help.
   
9. Bake for 20-25 minutes (at 10-12 minutes, take pans out, rotate positions, and put back in the oven), until top is golden and an inserted toothpick comes out clean.
   
   
   Lemon Frosting
   
   
10. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
    
11. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
    
12. Add the sweetener, lemon extract, vanilla extract, lemon juice, and lemon zest to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
    
13. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
    
14. Use a piping bag (something like these) to pipe the lemon frosting on top of the muffins you baked in the steps above. Feel free to garnish the top with some fresh blueberries!
    
15. Enjoy! Keep any remaining blueberry muffins in an airtight container in your fridge. If refrigerated, they should be good for about a week.

Recipe

Ingredients:

• 1/2 cup + 2 tablespoons of almond butter, peanut butter, or any nut or seed butter.
  
  
• 1/3 cup unsweetened cacao powder.
  
  
• 1 flax "egg" (1 tablespoon of ground flaxseed + 2 tablespoons of water, mix and wait 5-10 min for it to "gel up.")
  
  
• 2 1/2 tablespoons of sweetener of your choice. I used this one. Low glycemic index & it subbed sugar well without making the cookies taste weird or give them a funky aftertaste.
  
  
  
  Steps:
  
  

1. Preheat oven to 325 F.
   
   
2. Line a baking sheet with parchment paper.
   
   
3. Combine all ingredients in a food processor. (Alternatively, you could also mix by hand or using a spatula.)
   
   
4. Once mixture is moist and ingredients are well combined, make equal cookie dough balls using your hands and place them on previously lined cookie sheet. (Try the cookie dough... it is yum!)
   
   
5. Using a fork, press down to flatten each cookie ball until about ½-inch (1 cm) thick. (Don't go crazy about this, just press down the cookies with the fork...)
   
   
6. Bake for 10-12 minutes or until crisp. I left mine in for about 12 minutes - but YMMV, as usual.
   
   
7. LET THEM COOL DOWN FOR 10 MINUTES - ideally you would pick up the parchment paper and set it on your counter (since the baking sheet will still be hot.) This step is super important because otherwise your cookies will be pretty crumbly and not hold up well.
   
   You can store them in an airtight container for up to 5 days or freeze for longer.
   
   Nutrition info:
   
   

• If you make 8 cookies: about 115 cals, 5g of protein, 4g net carbs, 10g of fat -- this is calculated using peanut butter - may change if you use a different seed/nut butter.
  
  
  Feel free to play around with the recipe and let me know how it turned out for you! :)
  
  

so just a fun little tweek:

I doubled this and made them in muffin tins, using 100g graham cracker and 2tbsp butter for the crust. I used Dannon light and fit for the yogurt, and subbed egg whites for whole eggs, at 100g. I subbed out the sugar for monkfruit sweetener and poured them into 12 small muffin cups (with crust) and 6 large doubled up muffin cups (without crust) being a 60 or 120g serving total.

Calories for crusted and crustless are both just under 50 cals each!

They came out amazing. pumpkin pie is one of my favorite sweets and your recipe was a great jumping off point for an ultra-low calorie solution!