Every since I was a teen, I have loved baking. From cookies, cakes, brownies to homemade rolls…they are all my jam. But my traditional baking doesn’t fit into embracing low carb living. So what’s a girl to do? Search the inter-webs of course. The search for low carb recipes has surprisingly turned up quite a number of low carb baked goods.
It’s my mission to try one new recipe a week. And this Saturday, I whipped up a batch of Caramel Apple Muffins, which I found at Beauty and the Foodie.
Here are the minor tweaks I made:
- used 1/2 cup of unsweetened cashew milk instead of the unsweetened almond or coconut milk (I find cashew milk to be creamier than almond milk and it just happened to be what I had on hand)
- omitted the 1/2 medium sized apple
My favorite part of the recipe was the homemade caramel sauce. I have tried making caramel sauce before and it wasn’t quite what I expected but this one is a keeper. I used the Truvia Brown in my caramel sauce.
One of the challenges of I’m finding of adopted a low carb baking lifestyle is getting used to the taste and texture of almond and coconut flours. It’s different but I found the combination of coconut and almond flour together gave a texture more reminiscent of a traditional muffin. I’m rating this recipe as 4/5 and I’ll definitely be keeping in my low carb recipe box.