Low Carb Muffins

For most holidays on our homestead, we walk to Nana and Poppie’s house across the acreage for breakfast. Nana is classic for having pastries or other food from the “dark side”. LOL Now that I am watching everything that I eat to get down these 100 pounds(60 pounds gone so far), everything with carbs is from the dark side! Trystan also has an intolerance to gluten and to cow dairy in the form of milk and soft cheese.

As a result, we find alternatives to our diet. This is our go-to base muffin for him and me. We add all sorts of goodies into our muffins. My favorite is sugar-free chocolate chips and pecans with cranberries.

Low Carb Muffins

Course: Breakfast, Dessert
Keyword: gluten free,, Keto, muffins,
Servings: 12 muffins
Author: Kris Mazy – krisandlarry.com

Equipment

  • muffin pan
  • oven

Ingredients

  • 3 cup Almond Flour
  • 6 tbsp Powered Erythritol
  • 3/4 cup Milk We use almond milk. 🙂
  • 3 Eggs
  • 1-1/2 tbsp Baking Powder
  • 3/4 tsp salt
  • Chocolate chips (We use sugar free, chopped almonds or macadamia nuts, dash of cinnamon, etc.) OPTIONAL!

Instructions

  • Preheat oven to 350 F
  • Grease the muffin pan or line with paper muffin cups
  • Combine all dry ingredients and set aside.
  • Whisk together the eggs and milk and then stir into the dry mixture.
  • Stir in any optional items (or wait and sprinkle them on top after you fill your muffin cups.)
  • Scoop into muffin cups, filling about 2/3.
  • Bake 10 minutes on the center rack for mini muffins or 15 minutes for regular-sized muffins.
  • Remove from the oven and let cool.
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