Low Carb Muffins Recipe

These low carb muffins are outstanding on a cold early morning. Simply spread out on some warm butter, and you have actually got a.tasty, soothing.low-carb breakfast. These are damp and completely pleasing when the cravings for a high carbohydrate pastry shop muffin are on my mind. I don’t even miss out on routine flour muffins any more. In my opinion, these are much richer tasting and more filling..

Blueberry Lemon Muffins.

  • 2 cups Almond Flour.
  • 1 cup whipping cream.
  • 2 eggs.
  • 1/8 cup melted butter.
  • 5 packages artificial sweetener such as splenda or stevia.
  • 1/2 tsp. baking soda.
  • 1/2 tsp lemon extract or flavoring.
  • 1/2 tsp dried lemon zest.
  • 1/4 tsp. salt.
  • 4 ounces fresh blueberries.

Directions:.

  1. Preheat oven to 350F degrees. Place cupcake documents in specific muffin holes of regular sized 12 count muffin pan. (You’ll require 2 pans as this dish makes 15 muffins.).
  2. Mix almond flour and cream.
  3. Include eggs one at a time, and stir up until blended.
  4. Add butter, sweetener, baking soda, flavoring and spices and mix.
  5. Stir and add blueberries until equally distributed.
  6. Spoon mix into pan, filling each cupcake paper about 1/2 full.
  7. Bake for about 20 minutes or till golden. Let cool, and serve with butter.

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Nutrition per low carb muffin: 184 calories, 5 grams of protein, 17 grams of fat, 6 grams of carbohydrate, 2 gram of fiber.


Blueberry Sour Cream Low Carbohydrate Muffins.

  • 2 cups Almond Flour.
  • 1/4 cup erythritol.
  • 1/2 tsp. baking soda.
  • 1/2 tsp. salt.
  • 1 cup sour cream.
  • 2 eggs.
  • 1/8 cup melted butter.
  • 4 ounces fresh blueberries.

Directions.

  1. Preheat oven to 350F degrees. Place cupcake documents in individual muffin holes of routine sized 12 count muffin pan. (You’ll require two pans as this dish makes 15 muffins.).
  2. Blend together almond flour and other dry components.
  3. In a separate bowl, lightly beat the eggs, and after that mix in the sour cream and butter up until smooth.
  4. Include the sour cream mix to the almond flour mix and stir up until blended well.
  5. Stir and add blueberries until evenly distributed.
  6. Spoon mix into muffin cups, filling each cupcake paper about 1/2 complete.
  7. Bake for about 20 minutes or till golden. Let cool, and serve with butter.

Nutrition per low carb muffin: 147 calories, 5 grams of protein, 13 grams of fat, 5 grams of carb, 2 grams of fiber for 3 net carbohydrates per muffin.

Savory Cheese Muffins.

  • 2 cups Almond Flour.
  • 1/2 tsp. baking soda.
  • 1/4 tsp. salt.
  • 1/2 tsp dried thyme.
  • 2 eggs.
  • 1 cup of sour cream.
  • 1/8 cup melted butter.
  • 1 cup shredded cheddar or Colby jack.
  • 1/2 cup shredded muenster.

Directions:.

  1. Preheat oven to 400 degrees. Location cupcake documents in individual muffin holes of routine sized 12 count muffin pan.
  2. Whisk together almond flour and dry active ingredients.
  3. In a different bowl, beat the eggs lightly, and after that blend in the sour cream and butter.
  4. Add liquid mix to the almond flour mix. If the batter appears too thick, add a tablespoon of water or whipping cream.
  5. Add cheese and stir till uniformly distributed.
  6. Spoon mix into muffin cups, filling each 3/4 complete.
  7. Bake at 400 degrees for 5 minutes.
  8. Turn oven temp down to 350 and bake for about 20 minutes more or up until golden. Let cool, and serve with butter.

Nutrition per low carb muffin: 166 calories, 15 grams of fat, 6 grams of protein, 5 grams of carb, and 3 grams of fiber for a total of 2 net grams per muffin.

Article source: http://www.ketogenic-diet-resource.com/low-carb-muffins.html

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