Low Carb Muffins

2/3 C oil 
2/3 C water
1/3 C cream (2.2) 
3 eggs (1.8)
1 t vanilla ess (0.1) 
10 ground Splenda tabs (0.75) (equivalent of 5 T sugar)
1 C vanilla protein powder (6.75) 
¼ C gluten flour (6)
2 t baking powder (2.22) 
4 T cocoa (5.4)
1/3 block of Philadelphia cream cheese - divided into 12 (1.17)

Beat oil, eggs, water, cream, vanilla essence, and splenda. Mix in dry ingredients. 
Place spoonful in 12 greased muffin pans, place dollop of cream cheese on top, top up 
with remaining batter. Cook 180C for 18 - 20 mins. 
Makes 12 - 206 cal, 24.42 g fat, 8.4 g protein, 2.2 g carbs each. 
The protein powder I use for this is "The Sport Food Company - Protein Diet Food" Vanilla flavour. 
Adjust carb count accordingly depending on the sweetener and protein powder you use.

3 eggs (1.8) 
½ C gluten flour (12)
100g melted butter 
½ C soy flour (10.7)
1 T vanilla essence (0.3) 
24 ground Splenda tablets (1.8) (or equivalent of 1/2 C sugar)
2 t baking powder (2.22) 
2 t cinnamon (1.2)
2 t mixed spice (1.2) 
½ C flaxmeal (ground linseed) (2.5)
¾ C water 
¼ C vanilla protein powder (1.68)
¼ C cream (1.65)

Beat eggs, cream and water, add melted butter. Mix in other ingredients, but don't over mix.
 Spoon into 12 greased muffin tins. Bake 20 minutes at 175 C. 
Makes 12 - 3.08g carbs, 12.9g fat, 8.88g protein, 170 cals each. (Total 37.05g carbs). 
The protein powder I use for this is "The Sport Food Company - Protein Diet Food" Vanilla flavour. 
Adjust carb count accordingly depending on the sweetner and protein powder you use.

1 cup flaxmeal (ground linseed) 
1/2 cup chocolate protein powder (sometimes I put just a fraction more in)
3 tablespoons of oil
2 eggs
1/2 cup of Splenda
2 teaspoons of baking powder
3 teaspoons of vanilla essence
1/2 teaspoon of salt
1 cup of water
1/2 cup of coconut meat