Keto Pistachio Muffins
Soft, nutty, and delightfully low-carb, these Keto Pistachio Muffins are a must-try for anyone following a ketogenic lifestyle or looking for a guilt-free treat. Made with a blend of almond and coconut flours, these muffins boast a tender crumb while remaining gluten-free and packed with healthy fats. The aromatic combination of pistachio and vanilla extracts imparts a rich, nutty flavor, perfectly complemented by the crunch of real pistachios folded into the batter. Sweetened with granulated erythritol, these muffins are sugar-free yet irresistibly delicious, making them ideal for breakfast, a snack, or even dessert. Quick and easy to prepare in just 35 minutes, this recipe yields 12 delectable muffins that are great for meal prep or sharing. Indulge in a bakery-style treat that fits seamlessly into your keto goals!
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Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups granulated erythritol
- 0.5 cups unsweetened vanilla almond milk
- 3 units large eggs
- 0.25 cups unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon pistachio extract
- 0.5 cups shelled pistachios, chopped
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
Step 2
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and granulated erythritol until well combined.
Step 3
In a separate bowl, beat the eggs and then add almond milk, melted butter, vanilla extract, and pistachio extract. Mix until all wet ingredients are fully incorporated.
Step 4
Add the wet ingredients to the dry ingredients and stir until just combined.
Step 5
Fold in the chopped pistachios gently into the batter.
Step 6
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (702.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2082.3 |
| Total Fat 178.1g | 0% |
| Saturated Fat 48.3g | 0% |
| Cholesterol 687.2mg | 0% |
| Sodium 1819.5mg | 0% |
| Total Carbohydrate 181.4g | 0% |
| Dietary Fiber 36.4g | 0% |
| Total Sugars 13.8g | |
| Protein 72.3g | 0% |
| Vitamin D 170IU | 0% |
| Calcium 720.4mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 1246.3mg | 0% |
Source of Calories