Go Back
Print

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.