This is the best low carb treat I've made ever, that even folks on high carb diets enjoy it. After failed attempts at "cornbread" this and almond butter "cookie" that, I was pretty much convinced that dessert is pretty much a goner for the low carb diet.
But there's hope and it's in olive oil, almond flour and stevia. Olive oil makes these muffins moist and the citrus zest gives it an unexpected depth. It doesn't call for flour, just almond meal, which you could find at Trader Joe's or Whole Foods. I like smearing a really thin layer of Bonne Maman orange marmalade. You can whip up your own whipped cream to dollop on the side. Either way, it's the closest I can get to guilt-free.
Below is the recipe which is an adaptation from an old New York Times article which you can find here.
1 cup extra virgin olive oil
4 large eggs
Zest of 1 lemon
Zest of 1 orange
150 grams almond flour
1 teaspoon baking powder. Yes, carbs. But it's 1 teaspoon so get over it.
100 grams stevia, NOT Truvia. (Now I'm not an expert on sugar substitutes, but stevia is a plant derived sweetener that has 0% carbs and 0% sugar. It is processed because it comes in powdered form, but my personal take is that it's the best alternative to sugar I've found. OR for the not so low-carb version, you can use a quarter cup stevia, a quarter cup sugar.)
1. In a medium bowl, combine the 1 cup of olive oil, eggs and citrus zests. Whisk until the egg yolks are incorporated.
2. In a separate large bowl, combine the stevia, almond flour, and baking powder.
3. Pour the wet ingredients into the dry ingredients and whisk until combined well.
4. Pour batter on individual muffin cups, fillng each halfway.
5. Slide the muffin tray in the cold oven. Turn the oven on, set to 350 degrees.
6. Bake for approximately 15 minutes or until done. To check if done, insert a toothpick into a muffin. If it comes out clean, remove cake from oven and let rest for 15 minutes.
7. Smear with orange marmalade (I like Bonne Maman) and/or a dollop of whipped cream.