Low Carb Almond Muffins
Indulge in the guilt-free goodness of these Low Carb Almond Muffins, a perfectly fluffy and naturally gluten-free treat loaded with nutty flavor! Made with almond flour and sweetened with granulated erythritol, these muffins are a keto-friendly alternative to your classic baked goods. A splash of vanilla and almond extract lends a rich depth of flavor, while a sprinkle of sliced almonds on top adds a satisfying crunch. Quick and easy to prepare, with just 10 minutes of prep time, these muffins are ideal for busy mornings or as a wholesome snack. Whether you enjoy them fresh out of the oven or as a grab-and-go option, these low-carb delights are a delicious way to stick to your health goals without compromising on taste!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated erythritol
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Melted butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.25 cup Sliced almonds
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large bowl, mix together the almond flour, baking powder, salt, and granulated erythritol until well combined.
In another bowl, whisk the eggs. Then, add in the almond milk, melted butter, vanilla extract, and almond extract. Mix until all the wet ingredients are well incorporated.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over mix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle the sliced almonds evenly over the top of the muffin batter.
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy your low carb almond muffins as a delightful breakfast treat or a quick low-carb snack!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 9.1 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 822 mg | 63% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 532 mg | 11% | |
*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.
