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We are keeping low-carb and keto easy with yet another simple recipe!
This low-carb almond flour muffin recipe is fast becoming my go-to! It’s quick and easy with no hard-to-find ingredients, and the resulting gluten-free muffins are soft and moist with a delicate crumb.
I love a vanilla muffin so I’ve kept these fairly plain, but you could easily jazz them up with some berries, or top them with some buttercream frosting for something more decadent. Or, keep it simple and dust with a little cinnamon on powdered low-carb sweetener.
These muffins also make the perfect base for keto cupcakes so feel free to add any sugar-free frosting, buttercream or chocolate ganache on top.
How To Make Low-Carb Muffins That Are Nut-Free?
If you can't eat nuts, the easiest way to substitute almond four is to use an equivalent amount of ground sunflower seeds.
If you want to substitute almond flour with coconut flour, you will need to reduce the amount to just about a third. To do that, substitute the 2 1/2 cups (250 g/ 8.8 oz) almond flour with 2/3 cup (80 g/ 2.8 oz) coconut flour, plus add 2 more large eggs.
Then you will also need to swap the almond milk for options like Poppy Seed Milk, or simply use some heavy whipping cream or coconut milk mixed with water. I'd go with three parts of water and one part of heavy whipping cream or coconut milk.
What Is the Best Low-Carb Sweetener to Use in Keto Muffins?
We are using granulated Erythritol which is about 70% as sweet as sugar. You can also use Swerve although you may need to use a touch less as Swerve is about as sweet as sugar. There are other options and brands you can use (full list of low-carb sweeteners is here and our quick sweetener conversion chart is here) and even mont fruit sweetener or a brown sugar substitute will work.
What Can I Use to Replace Gluten in Muffins?
We kept this recipe super simple but you can add a scoop of unflavoured or vanilla whey protein isolate, or egg white protein powder. This will partially replace the gluten and will make fluffier, less crumbly muffins.
If you want to take it a step further, use fluffy egg whites to add volume to your keto muffins. To do that, separate the eggs and beat the egg whites. Gently fold in the fluffy egg whites after you combine the liquid and dry ingredients, trying not to deflate the batter.
Note: To make these keto muffins, you can use a silicon muffin tray. If you use paper cups, make sure to grease them as they may stick.
Hands-on Overall
Serving size 1 muffin
Nutritional values (per 1 muffin)
Net carbs2.6 grams
Protein6.1 grams
Fat17.4 grams
Calories191 kcal
Calories from carbs 5%, protein 13%, fat 82%
Total carbs4.7 gramsFiber2.1 gramsSugars1.6 gramsSaturated fat4.4 gramsSodium78 mg(3% RDA)Magnesium59 mg(15% RDA)Potassium177 mg(9% EMR)
Ingredients (makes 12 muffins)
Instructions
- Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).
- In a large bowl combine the dry ingredients and mix to combine.
- In another bowl, mix all of the liquid ingredients: melted butter, almond milk, eggs and vanilla. Mix in the dry ingredients. Note: it's best to use a hand mixer or a stand mixer as it will produce fluffier results.
- Divide the mixture between 12 greased muffin cups (medium muffins, about 65 g/ 2.3 oz batter per muffin), or use a silicon muffin tray (no greasing needed).
- Bake 20-25 mins or until an inserted skewer comes out clean.
- Allow to cool in pan 5 minutes, then move muffins to a cooling rack to cool completely before eating.
- Store in a sealed container at room temperature up to three days, or in the fridge up to a week. These low-carb muffins also freeze well for up to 3 months.
Super Simple Almond Flour Muffins
Step by Step
Ingredients
Instructions
- Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).
- In a large bowl combine the dry ingredients and mix to combine.
- In another bowl, mix all of the liquid ingredients: melted butter, almond milk, eggs and vanilla. Mix in the dry ingredients. Note: it's best to use a hand mixer or a stand mixer as it will produce fluffier results.
- Divide the mixture between 12 greased muffin cups (medium muffins, about 65 g/ 2.3 oz batter per muffin), or use a silicon muffin tray (no greasing needed).
- Bake 20-25 mins or until an inserted skewer comes out clean.
- Allow to cool in pan 5 minutes, then move muffins to a cooling rack to cool completely before eating.
- Store in a sealed container at room temperature up to three days, or in the fridge up to a week. These low-carb muffins also freeze well for up to 3 months.
Nutrition (per serving, 1 muffin)
Calories191kcal
Net Carbs2.6g
Carbohydrates4.7g
Protein6.1g
Fat17.4g
Saturated Fat4.4g
Fiber2.1g
Sugar1.6g
Sodium78mg
Magnesium59mg
Potassium177mg
Detailed nutritional breakdown (per 1 muffin)
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