LOW CARB ALMOND FLOUR MUFFINS RECIPES

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ALMOND FLOUR BLUEBERRY MUFFINS - THE LEMON BOWL®



Almond Flour Blueberry Muffins - The Lemon Bowl® image

Light, nutty and moist - these gluten free blueberry muffins taste amazing and are high in protein and low carb. Perfect for morning breakfast!

Provided by Liz DellaCroce

Categories     Baked Goods    Breakfast

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 11

2 cup almond meal or flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 eggs
2 egg whites
1/4 cup honey
2 tablespoons extra virgin olive oil
1 teaspoon vanilla
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup berries (fresh or frozen - any type)

Steps:

  • Pre-heat oven to 350 and line 12 muffin tins with baking cups.
  • In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
  • With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
  • Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
  • Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
  • Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
  • Bake for 25 minutes then let cool on a cooling rack.

Nutrition Facts : ServingSize 1 muffin, Calories 168 kcal, CarbohydrateContent 11 g, ProteinContent 5 g, FatContent 12 g, SaturatedFatContent 1 g, CholesterolContent 27 mg, SodiumContent 89 mg, FiberContent 2 g, SugarContent 7 g

THE BEST KETO BLUEBERRY MUFFINS - DELIGHTFULLY LOW CARB



The Best Keto Blueberry Muffins - Delightfully Low Carb image

These Keto Blueberry Muffins are so fluffy and moist. They make the perfect on-the-go breakfast or snack for anyone watching their carb intake.

Provided by Laura

Categories     Breakfast    Snack

Total Time 23 minutes

Prep Time 5 minutes

Cook Time 18 minutes

Yield 8

Number Of Ingredients 10

1 cup almond flour
1/4 cup Allulose (or Erythritol or Swerve)
1 tablespoon coconut flour
1/2 tablespoon baking powder
1/4 teaspoon xanthan gum (optional)
1/8 teaspoon salt
2 large eggs
1/4 cup unsweetened almond milk
1/4 cup sour cream
1/2 cup fresh blueberries (or frozen)

Steps:

  • Preheat the oven to 350 degrees F (176 degrees C). Add muffin liners to 8 slots in a muffin tin.
  • In a mixing bowl, combine all the dry ingredients. Blend together.
  • Mix in the eggs, almond milk and sour cream. Stir until well combined and no lumps remain. Gently stir in the blueberries.
  • Fill the muffin cups to the top of the liners.
  • Bake for approximately 18 minutes. Muffins are done when golden on top and no longer spongy. Note: if using frozen blueberries, increase cook time to 26-28 minutes.

Nutrition Facts : ServingSize 1 g, Calories 122 kcal, CarbohydrateContent 6 g, ProteinContent 5 g, FatContent 10 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 50 mg, SodiumContent 154 mg, FiberContent 2 g, SugarContent 2 g, UnsaturatedFatContent 2 g

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