Low Carb Muffins
Indulge in the perfect guilt-free treat with these Low Carb Muffins! Made with almond flour and coconut flour, these fluffy, grain-free delights are naturally gluten-free and keto-friendly, making them an excellent choice for anyone following a low-carb lifestyle. Sweetened with erythritol for a touch of sugar-free sweetness and enhanced with a hint of vanilla, these muffins are both satisfying and wholesome. Add a burst of fruity flavor by folding in fresh or frozen blueberries, or leave them plain for a versatile snack. Ready in just 35 minutes from start to finish, these easy-to-make muffins are ideal for breakfast on the go or as a nourishing midday pick-me-up. Plus, they store beautifully in the fridge or freezer, so you’ll always have a delicious low-carb option on hand!
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Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.333 cup Erythritol (or preferred low-carb sweetener)
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.333 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Melted coconut oil (or butter)
- 0.5 cup Fresh or frozen blueberries (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it lightly.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Stir until well combined.
Step 3
In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil until smooth and creamy.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, but do not overmix.
Step 5
Gently fold in the blueberries if using, ensuring they are evenly distributed throughout 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 a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Enjoy as a quick breakfast or satisfying snack! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
| Serving size | (742.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2047.3 |
| Total Fat 177.7g | 0% |
| Saturated Fat 66.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 744mg | 0% |
| Sodium 1838.1mg | 0% |
| Total Carbohydrate 150.7g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 19.1g | |
| Protein 70.3g | 0% |
| Vitamin D 193.3IU | 0% |
| Calcium 673.8mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 486.4mg | 0% |
Source of Calories