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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it lightly.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Stir until well combined.
In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil until smooth and creamy.
Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, but do not overmix.
Gently fold in the blueberries if using, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 19.1 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 674 mg | 52% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 486 mg | 10% | |
*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.
