Gluten-Free and Low-Carb? Yes and these almond muffins are absolutely delicious with only 2 grams of net carbs and no added sugar. Who knew that low-carb muffins could be so delicious.
This is a great muffin recipe that is easy to change-up with your favorite ingredients to make it your own. Made with almond flour, these low-carb, gluten-free almond muffins are the perfect Godsend when craving something with just the right amount of sweetness and carbs without ruining your low-carb or keto lifestyle.
- 2/3 cups almond flour
- 1/4 cup chia seeds
- 1/4 cup granulated monk fruit sweetener
- 1 teaspoon ground cinnamon
- 1/8 teaspoon himalayan pink salt
- 1/4 cup almond butter
- 1/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2 tablespoons butter melted
- 1 tablespoon coconut oil
- 4 eggs large
- 1/4 cup heavy whipping cream
- 1/4 cup almonds finely chopped
Preheat oven to 350 degrees.
In a bowl, mix flour, sweetener, chia seeds, cinnamon and salt. In separate bowl, mix almond butter,
butter, vanilla extract, almond extract, melted butter, coconut oil, eggs and whipping cream. Beat until mixture is smooth.
Add flour mixture to wet ingredients and fold dry ingredients into wet ingredients being careful not to over mix. Line 12 cup muffin tin with liners,
fill liners about 1/2 way with batter. Sprinkle chopped almonds over muffins before baking. Allow batter to sit on counter for 5-10 minutes to rest. Bake for about 20 minutes or until center of tootpick comes out clean. Do not over cook or dry out.