Here’s a simple recipe for Low-Carb Almond Flour Muffins:
Ingredients:
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2 cups almond flour
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1/4 cup unsweetened erythritol (or your preferred low-carb sweetener, like stevia or monk fruit)
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2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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3 large eggs
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1/4 cup unsweetened almond milk (or any other low-carb milk of your choice)
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1/4 cup melted butter (or coconut oil)
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1 tsp vanilla extract
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1/2 tsp cinnamon (optional, for flavor)
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1/4 cup sugar-free chocolate chips or blueberries (optional for flavor and texture)
Instructions:
1. Preheat the Oven:
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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the muffin tin with non-stick spray or butter.
2. Mix the Dry Ingredients:
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In a large bowl, combine almond flour, erythritol, baking powder, baking soda, salt, and cinnamon (if using). Mix well to combine.
3. Mix the Wet Ingredients:
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In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Ingredients:
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Pour the wet ingredients into the dry ingredients and stir until well combined. The batter will be slightly thicker than traditional muffin batter.
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If you’re adding chocolate chips or blueberries, gently fold them into the batter at this stage.
5. Fill the Muffin Tin:
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Divide the muffin batter evenly between the 12 muffin cups. The batter will rise slightly, so fill each cup about 3/4 of the way full.
6. Bake:
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Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden on top.
7. Cool and Serve:
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Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Tips:
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Sweetener Adjustments: If you prefer your muffins a little sweeter, you can adjust the amount of erythritol or use another low-carb sweetener like monk fruit or stevia. Just keep in mind that different sweeteners may have different sweetness levels, so you may need to tweak the quantity.
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Flavor Add-ins: Feel free to experiment by adding things like cinnamon, nutmeg, or zest from an orange or lemon for a fresh twist. You can also add unsweetened cocoa powder for chocolatey muffins.
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Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. To reheat, microwave them for about 20-30 seconds or bake them at 350°F for a few minutes.
These Low-Carb Muffins are delicious, nutritious, and easy to make. They make a perfect breakfast or snack for those on a low-carb or keto diet! Enjoy!