Low Carb Vanilla Muffins

Indulge in the guilt-free delight of Low Carb Vanilla Muffins, a perfect blend of wholesome ingredients and satisfying flavor for those who love baked goods without the extra carbs. Made with almond flour and subtly sweetened with erythritol or monk fruit, these muffins are light, fluffy, and packed with a warm vanilla essence, elevated by a dash of optional protein powder for added nutrition. Quick and easy to make, with just 10 minutes of prep and 20 minutes of baking, they’re ideal for busy mornings, meal prep, or a keto-friendly snack. Whether enjoyed fresh out of the oven or stored for later, these low-carb muffins are a versatile, crowd-pleasing treat for anyone following a ketogenic or gluten-free lifestyle.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.5 cup Granulated erythritol or monk fruit sweetener
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 3 pieces Large eggs
• 0.5 cup Unsweetened almond milk
• 2 teaspoons Vanilla extract
• 0.25 cup Coconut oil (melted) or unsalted butter (melted)
• 0.25 cup Vanilla protein powder (optional, for extra flavor and protein)

Directions

Step 1

Preheat your 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 mixing bowl, whisk together the almond flour, granulated erythritol, baking powder, salt, and vanilla protein powder (if using).

Step 3

In a separate bowl, beat the large eggs until frothy. Then add the unsweetened almond milk, vanilla extract, and melted coconut oil or butter. Whisk until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing to ensure the muffins stay tender.

Step 5

Evenly divide the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8

Serve and enjoy! These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition Facts

Serving size	(716.0g)

Amount per serving	% Daily Value*
Calories	2106.7

Total Fat 174.7g	0%
Saturated Fat 63.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 578mg	0%
Sodium 1623.0mg	0%
Total Carbohydrate 172.3g	0%
Dietary Fiber 22.7g	0%
Total Sugars 9.9g
Protein 109.9g	0%

Vitamin D 163.9IU	0%
Calcium 907.7mg	0%
Iron 12.3mg	0%
Potassium 667.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 16.3%

Carbs: 25.5%