Low Carb Pistachio Muffins
Indulge in the nutty sweetness of these Low Carb Pistachio Muffins, a healthy twist on a classic treat! Crafted with almond flour and erythritol sweetener, these gluten-free, sugar-free muffins are the perfect solution for satisfying your snack cravings while staying on track with your low-carb lifestyle. Featuring delectable chunks of shelled pistachios and a hint of vanilla, each bite offers a delightful texture paired with rich, buttery flavor. Ready in under 35 minutes, these quick-to-make muffins are ideal for busy mornings, post-workout fuel, or an afternoon pick-me-up. Serve them as-is or pair with a dollop of cream for an extra indulgent touch—it's guilt-free snacking at its finest!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.5 cup Erythritol sweetener
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.75 cup Shelled pistachios, roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin well with non-stick spray.
In a large mixing bowl, combine the almond flour, baking powder, and salt. Mix these dry ingredients together until well combined.
In a separate bowl, whisk together the melted butter and erythritol sweetener until smooth and well mixed.
Add the eggs, one at a time, to the butter and sweetener mixture, beating well after each addition. Stir in the vanilla extract.
Pour in the almond milk and mix until all the wet ingredients are combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to avoid dense muffins.
Fold the roughly chopped pistachios into the batter, making sure they are evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.5 g | 322% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 14.2 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 850 mg | 65% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1223 mg | 26% | |
*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.
