Mexican cuisine is my absolute favorite, it's in my blood. But that's not the main reason. Mexican food is so rich in flavor since we add spices to our recipes; cilantro, oregano, rosemary, cumin, cinnamon, citrus zests, clove and a lot more. But don't get me wrong, the use of each spice is used in moderation, just to add that special touch or aroma.
Mantecadas are a very common treat in mexico, basically, you can find them EVERYWHERE. Vending machines, supermarkets, local bakeries, small bussiness, etc. They are like a staple here, and I wanted to create a delicious version since my mom is doing keto and she loves sweets!
The key in here is ORANGE ESSENTIAL OIL, they added that particular aroma and exquisite taste to these muffins. Good enough that some of my mom's friends requested the recipe. These are usually eaten in "coffee chats", just as a british cup of tea with a biscuit... a mantecada with a cup hot mexican chocolate or coffee.
The base of these muffins is almond flour, a high fiber, low carb substitute of wheat flour plus I love the special density almond flour gives! It makes them extra special. The fat here was also a nutrient dense source, ghee, eggs and coconut cream!
Talk about that combination plus that touch of orange essential oil... These were a dream! I think this as the next level of a vanilla muffin.
So happy to share this recipe here today! I hope you enjoy as we did.
Try more recipes:
Seed Cycling Bites
Beet Chocolate Fudge Bites
Easy Paleo Pudding Bread
Mexican Mantecadas (Keto)
By: María Fernanda López
Ingredients (serves 6)
Preheat the oven at 350F.
In bowl mix all the dry ingredients.
Add all of the dry ingredients and mix.
Pour the mix in six muffin cups and bake for 20 minutes.
Let it cool and ENJOY!
Nutrition Facts (per serving) 192 kcal
Carbs: 4.8 g