Low-Carb Almond Flour Muffins

Do you believe that whatever food you eat, it affects your health?

Some people don’t, but I do.

Inflammation is associated with medical conditions like rheumatoid arthritis, heart disease, even diabetes, and a lot more. Some research claims that eating anti-inflammatory foods with help lessen inflammation. However, does including anti-inflammatory foods and inflammatory foods in your diet help? I mean, you can call that a balanced diet?

Physically, I was feeling okay for the last few weeks. I ate more healthy foods than bad ones. Until we had a four-day holiday, I spent these days eating unhealthy foods. I know! I know!

One of my weaknesses is sweets. Anything sweets – chocolate, cakes, cookies, BROWNIES, anything you can think of. I believe that too much sugar is one of the causes why my inflammation marker test was very high the last time I did some blood work.

Because I love sweets, I need something that would not cause inflammation, like these Low-Carb Almond Flour Muffins. I bought almond flour muffins before, but they were dry and a little dense. I don’t know if it should be like that. I am just glad that these turned out soft and moist.

The added lemon zest and chopped chocolate on top made the muffins more delicious. And the almond flakes added more texture.

These are perfect for a low-carb snack.

NOTES ON LOW-CARB ALMOND FLOUR MUFFINS:

• You can use another type of granulated sweeterner.
• Feel free to use any variety of low-carb/keto-approved milk.
• I used two XL eggs – each weighing 73-75 g.
• This recipes yields 8 muffins.

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I am sharing these at Lou Lou Girls Fabulous Party 478 | What’s for Dinner? Sunday Link up#421 | Happiness is Homemade | WEEKEND POTLUCK #588 | Fiesta Friday #491 |

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Low-Carb Almond Flour Muffins

Perfect low-carb snack – soft and moist

Course Snack

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8 muffins

Author Jhuls @ The Not So Creative Cook

Ingredients

• 1 1/4 cup (130 g) almond flour
• 2 tbsp (12 g) psyllium husk powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup (120 g) granulated monk fruit
• 1/4 cup (60 ml) almond milk (unsweetened and at room temperature)
• 2 eggs (I used XL eggs, at room temperature)
• 1 tsp vanilla extract
• 2 tbsp unslated butter (softened at room temperature)
• zest of lemon
• Chopped chocolate (keto/low-carb) optional
• Almond flakes optional

Instructions

1. Preheat your oven to 375 F and line a muffin pan with muffin liners. Set aside.
2. Combine dry ingredients in a medium bowl. Mix and set aside.
3. Combine wet ingredients in a large bowl. Beat using an electric hand mixer or a wire whisk.
4. Add dry ingredients to the bowl with wet ingredients. Mix until well-incorporated, but do not over mix. Add lemon zest and mix again. Make sure to scrape down the bottom and sides of the bowl.

5. Spoon/scoop batter into the prepared muffin pan.

6. Top with chopped chocolate or almond flakes.
7. Bake in a preheated oven at 375 F for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before enjoying.

Recipe Notes

• You can use another type of granulated sweeterner.
• Feel free to use any variety of low-carb/keto-approved milk.
• I used 2 XL eggs – each weighing 73-75 g.
• This recipes yields 8 muffins.

 

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