Low Carb Mixed Berry Muffins
Indulge guilt-free with these Low Carb Mixed Berry Muffins, a delightful and wholesome treat perfect for breakfast or snack time! Packed with nutrient-rich almond and coconut flours, these muffins are naturally grain-free, gluten-free, and keto-friendly, making them an excellent choice for low-carb diets. Sweetened with granulated erythritol and bursting with juicy fresh mixed berries, every bite offers the perfect balance of sweetness and tang. The addition of coconut oil and almond milk ensures moist, tender muffins, while a touch of vanilla brings warmth and comfort. Ready in just 40 minutes, these easy-to-make muffins are ideal for meal prepping or enjoying fresh out of the oven. Plus, they're simple to store and stay soft for days, making them a fantastic grab-and-go treat. Treat yourself to a healthier take on a classic dessert!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
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.
In a separate medium bowl, whisk the eggs, almond milk, and vanilla extract together until smooth.
Gradually stir the wet ingredients into the dry ingredients, mixing until just combined.
Fold in the melted coconut oil until the batter is thick and smooth.
Gently fold the mixed berries into the batter, taking care not to over mix.
Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full.
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.
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.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 239.6 g | 87% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 33.0 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 763 mg | 59% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 664 mg | 14% | |
*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.
