This muffin round-up is for all of you low-carbers who are tired of eating chicken and eggs. There’s nothing like a low carb pastry-like treat when you haven’t had sugar in a while.
The thing I love about muffins so much is that they’re easy to take on-the-go, while keeping your portions in control. If it’s made into a loaf of bread, the entire thing is gone by noon! Well, that’s the case for me. No. Self. Control.
I hope you enjoy these quick and easy recipes, and experiment a little by changing and adding ingredients to your liking. You can always add nuts, seeds, flax meal, protein powder and/or extracts to give them a flavor or nutritional boost!
Since we can’t eat cake, let’s eat muffins instead!
1. Low Carb Blueberry Muffins
- 2 cups almond flour
- 3 tbsp splenda (or low carb sweetener of your choice)
- 1 rounded tsp baking powder
- 4 eggs (at room temperature)
- 1/2 cup butter, melted
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup frozen blueberries
- Preheat the oven to 350 degrees.
- Line a muffin pan with 12 muffin tin liners.
- In a medium bowl, mix together the wet ingredients.
- In a large bowl, mix together all of the dry ingredients except for the blueberries.
- Add the wet ingredients to the dry ingredients and mix until just combined (do not over mix).
- Carefully fold in the blueberries.
- Divide the mixture between the 12 muffin tin liners, and bake for 20-25 minutes or until set in the middle and golden brown on the top.
According to my calculations, there are about 8 grams of carbs and 7 grams of protein in each muffin.
Yes, please!! The butter melting on these delicious warm muffins is making me drool. Based on the reviews, Simply So Healthy has perfected this recipe, and I couldn’t wait to share it with you. They have calculated only 4 net carbs per muffin.
Do these look super moist and delicious, or what? You would never guess that they are low carb. According to Keto Connect these little chocolate muffins only have 2 net carbs per serving. I think I can handle that!
Just 6 ingredients and 5 net carbs per serving for this lemony goodness! I can’t resist anything lemon flavored, and the tartness of these muffins really hits the spot.
Bananas are certainly not something that you would think of as being low carb, but one banana divided between several muffins is what makes these muffins super moist, delicious and much lower in carbs than traditional banana bread (less than 6 net carbs per muffin). In fact, you can buy a banana extract that will give you even more of a banana flavor with less of the guilt. I would also add in a few pecans or walnuts for extra crunch.
Strawberries are surprisingly low in carbs for how sweet they are, and make for the perfect natural sweetener on a low carb diet. They almost look like cupcakes, but with only about 5 net carbs! I wouldn’t mind spreading on a little cream cheese for the finishing touch. 🙂
Cheese can pretty much make anything taste amazing (am I right?!), especially when it’s combined with garlic and “bread”. Carolyn from All Day I Dream About Food has managed to make these cheesy muffins low carb (less than 5 net carbs) yet still tasty with almond flour and sour cream.
These may be low carb, but there isn’t any flavor missing here. I’m sure the kids would love these, too! The corn bread is replaced with a coconut flour blend, so they still have that slightly sweet corn bread texture and taste but with only about 4 net carbs per muffin.
Here’s another great recipe from Divalicious! I can’t think of a better way to sneak in some veggies. With only 3 net carbs per muffin, this low carb recipe is the perfect make-ahead breakfast or on-the-go snack that the entire family will love.
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