Description
Delicious low-carb muffins made with almond flour, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1/4 cup sweetener (erythritol or preferred low-carb sweetener)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup fresh or frozen blueberries
- Optional: 1–2 tablespoons lemon zest + 1 tablespoon poppy seeds
- Optional: 1/4 cup sugar-free dark chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together almond flour, baking soda, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil or butter, sweetener, and vanilla extract.
- Combine the wet and dry ingredients until well mixed. Gently fold in any optional add-ins.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18–20 minutes or until a toothpick comes out clean and the tops are golden.
- Let cool and enjoy your low carb muffins!
Notes
Avoid overmixing to prevent dense muffins. Check doneness at 18 minutes as oven times may vary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 155
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3.6g
- Fiber: 1.7g
- Protein: 5g
- Cholesterol: 100mg