Low Carb Vanilla Muffins
Indulge guilt-free with these Low Carb Vanilla Muffins, a deliciously satisfying treat that fits perfectly into your keto or low carb lifestyle! Made with almond flour and naturally sweetened with erythritol or monk fruit sweetener, these muffins are soft, fluffy, and packed with rich vanilla flavor. Whether you choose coconut oil or butter, the melt-in-your-mouth texture is simply irresistible. With just 10 minutes of prep time and the option to add vanilla protein powder for an extra protein boost, these muffins are the ultimate grab-and-go snack or breakfast option. Baked to perfection in under 20 minutes and conveniently freezer-friendly, they make for an easy and nutritious way to enjoy baked goods without the guilt. Perfect for anyone looking to reduce carbs while indulging in classic flavors, these gluten-free and sugar-free muffins will quickly become a household favorite!
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Recipe Information
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)
Instructions
Preheat your 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 mixing bowl, whisk together the almond flour, granulated erythritol, baking powder, salt, and vanilla protein powder (if using).
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.
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.
Evenly divide the muffin batter into the prepared muffin tin, filling each cup about 2/3 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, then transfer them to a wire rack to cool completely.
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
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 9.9 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 908 mg | 70% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 668 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.
