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Gingerbread Muffin Tops with Mascarpone Frosting

Gingerbread Muffin Tops with Mascarpone Frosting

Ingredients and Directions:
1/2 cup butter, room temp
8 ounces cream cheese, room temp
4 eggs, room temp
1/2 cup brown monkfruit
1 tsp vanilla
2 cups almond flour
1/2 cup oat fiber
1 1/2 tsp ginger
11/2 tsp cinnamon
1/4 tsp nutmeg
1/16 tsp cloves
1 tsp baking powder
In a bowl, cream butter, cream cheese, and monkfruit. Slowly add in eggs and vanilla. In a separate bowl add in all dry ingredients and mix. Slowly add in dry ingredients to wet. In 3 muffin top pans (if using tin make sure to grease) add in batter. Bake at 350 for 15 mins.
1 cup mascarpone, room temp
1/2 cup powdered monkfruit
1 tsp vanilla
2 oz cream cheese, room temp
1/2 cup heavy whipping cream, room temp

In a bowl cream mascarpone,  cream cheese, and powdered sugar. Add vanilla then add in heavy whipping cream. Once well-combined, use a piping bag or just smear the frosting evenly over each muffin top.
Makes 18 Muffin Tops
Macros per Muffin Top: cal-287, fat-27g, protein-8g, net carbs 2g


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