Low Carb Muffins

These low carb muffins are excellent on a cold morning. Just spread on some warm butter, and you've got a low carb, delicious breakfast. These are moist and totally satisfying when the cravings for a high carb bakery muffin are on my mind. I don't even miss regular flour muffins any more. In my opinion, these are much richer tasting and more filling. 

Blueberry Lemon Muffins

  • 2 cups Almond Flour
  • 1 cup heavy cream
  • 2 eggs
  • 1/8 cup melted butter
  • 5 packets artificial sweetener such as splenda or stevia
  • ½ tsp. baking soda
  • ½ tsp lemon extract or flavoring
  • ½ tsp dried lemon zest
  • ¼ tsp. salt
  • 4 ounces fresh blueberries

Directions:

  1. Preheat oven to 350F degrees. Place cupcake papers in individual muffin holes of regular sized 12 count muffin pan. (You'll need two pans as this recipe makes 15 muffins.)
  2. Mix almond flour and cream.
  3. Add eggs one at a time, and stir until mixed.
  4. Add butter, sweetener, baking soda, flavoring and spices and mix.
  5. Add blueberries and stir until evenly distributed.
  6. Spoon mixture into pan, filling each cupcake paper about 1/2 full.
  7. Bake for about 20 minutes or until golden. Let cool, and serve with butter.

Nutrition per low carb muffin: 184 calories, 5 grams of protein, 17 grams of fat, 6 grams of carb, 2 gram of fiber.


Blueberry Sour Cream Low Carb Muffins

  • 2 cups Almond Flour
  • 1/4 cup erythritol
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup sour cream
  • 2 eggs
  • 1/8 cup melted butter
  • 4 ounces fresh blueberries

Directions

  1. Preheat oven to 350F degrees. Place cupcake papers in individual muffin holes of regular sized 12 count muffin pan. (You'll  need two pans as this recipe makes 15 muffins.)
  2. Whisk together almond flour and other dry ingredients.
  3. In a separate bowl, lightly beat the eggs, and then mix in the sour cream and butter until smooth.
  4. Add the sour cream mixture to the almond flour mixture and stir until mixed well.
  5. Add blueberries and stir until evenly distributed.
  6. Spoon mixture into muffin cups, filling each cupcake paper about 1/2 full.
  7. Bake for about 20 minutes or until golden. Let cool, and serve with butter.

Nutrition per low carb muffin: 147 calories, 5 grams of protein, 13 grams of fat, 5 grams of carb, 2 grams of fiber for 3 net carbs per muffin.


Savory Cheese Muffins

  • 2 cups Almond Flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp dried thyme
  • 2 eggs
  • 1 cup of sour cream
  • 1/8 cup melted butter
  • 1 cup shredded cheddar or Colby jack
  • ½ cup shredded muenster  

Directions:

  1. Preheat oven to 400 degrees. Place cupcake papers in individual muffin holes of regular sized 12 count muffin pan. 
  2. Whisk together almond flour and dry ingredients.
  3. In a separate bowl, beat the eggs lightly, and then mix in the sour cream and butter.
  4. Add liquid mixture to the almond flour mixture. If the batter seems too thick, add a tablespoon of water or heavy cream.
  5. Add cheese and stir until evenly distributed.
  6. Spoon mixture into muffin cups, filling each 3/4 full.
  7. Bake at 400 degrees for 5 minutes.
  8. Turn oven temp down to 350 and bake for about 20 minutes more or until golden. Let cool, and serve with butter.

Nutrition per low carb muffin: 166 calories, 15 grams of fat, 6 grams of protein, 5 grams of carb, and 3 grams of fiber for a total of 2 net grams per muffin.



Done with Low Carb Muffins, back to Low Carb Recipes

My Favorite Low Carb Cookbooks