Low Carb Mixed Berry Muffins
Indulge in the guilt-free delight of Low Carb Mixed Berry Muffins, a wholesome treat packed with flavor and nutrient-rich ingredients. Perfectly moist and fluffy, these muffins feature a blend of almond and coconut flours, making them a keto-friendly, gluten-free option for health-conscious bakers. Naturally sweetened with granulated erythritol and infused with the juicy burst of fresh mixed berries, each bite delivers a balanced sweetness without the sugar crash. With a prep time of just 15 minutes, these easy-to-make muffins are ideal for breakfast, snack time, or a low-carb dessert. Bake up a batch of these golden beauties and enjoy a satisfying treat that fits seamlessly into your low-carb lifestyle. Perfectly portioned and freezer-friendly, they’re a delicious way to keep your cravings in check!
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Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup granulated erythritol
- 3 large eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.25 cup melted coconut oil
- 1 cup fresh mixed berries
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2
In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and granulated erythritol. Mix well to ensure there are no lumps.
Step 3
In a separate medium bowl, whisk the eggs, almond milk, and vanilla extract together until smooth.
Step 4
Gradually stir the wet ingredients into the dry ingredients, mixing until just combined.
Step 5
Fold in the melted coconut oil until the batter is thick and smooth.
Step 6
Gently fold the mixed berries into the batter, taking care not to over mix.
Step 7
Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full.
Step 8
Bake in the preheated oven for 22-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 9
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Step 10
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (940.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2073.5 |
| Total Fat 172.3g | 0% |
| Saturated Fat 61.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 558mg | 0% |
| Sodium 1973.4mg | 0% |
| Total Carbohydrate 239.6g | 0% |
| Dietary Fiber 37.5g | 0% |
| Total Sugars 33.0g | |
| Protein 66.2g | 0% |
| Vitamin D 166.9IU | 0% |
| Calcium 762.7mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 664.2mg | 0% |
Source of Calories