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Ambra Torelli
Cuisine Italian
Servings 4


  • For the Orange Paleo Muffins:
  • 2 free range Eggs
  • 40 gr Erythritol
  • 70 gr Sweet Potato Starch
  • 30 gr Tigernut Flour
  • 50 gr Cassava Flour
  • 80 gr freshly squeezed Orange Juice
  • 1/4 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • Stevia to taste
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cream of Tartar
  • To Garnish: optional
  • 1 tsp dried Cranberries
  • 1 tsp Acai Powder
  • 1 tbsp Fig Jam


  • reheat the oven to 350 F
  • Beat the eggs with the erythritol until foamy. Sift in the sweet potato starch and mix well.
  • Add the tigernut flour to the batter, mix well and add the orange juice. Lastly add in the cassava flour and mix until you have a very smooth batter.
  • When you’ve mixed in cinnamon, vanilla and stevia, add in the baking soda and cream of tartar and fold them gently into the batter.
  • Pour your paleo muffin batter in a silicon muffin mold, top each one with a dried cranberry and bake them for about 15 minutes.