low carb muffins

Flax seed muffins are a satisfying, filling keto breakfast for any day of the week. Make ahead or freeze and have these low carb pumpkin pecan flax meal muffins whenever you're hungry, for a snack or meal!﻿

Flax Muffins

golden flax seed

coconut flour

½ teaspoon gluten free baking soda

stevia sweetener

cinnamon

cloves

mace nutmeg

pink Himalayan salt

eggs

olive oil

pumpkin puree

heavy whipping cream

vanilla

lemon juice

pecans,

Preheat oven to 325°F.

Stir all dry ingredients together in a large...

Stir all dry ingredients together in a large mixing bowl.

Add the remaining ingredients and stir until completely...

Add the remaining ingredients and stir until completely incorporated.

Using a silicone muffin pan or a metal...

Using a silicone muffin pan or a metal muffin pan filled with cupcake liners, fill ¾ full.

For mini muffins, bake at 325°F for 15-18 minutes....

For mini muffins, bake at 325°F for 15-18 minutes. For regular sized muffins, bake at  325°F for 18-22 minutes.

Allow to rest for 15 minutes before serving....

Allow to rest for 15 minutes before serving. Serve alone or topped with butter or cream cheese. Makes about 12 regular sized muffins or 24 mini muffins.

These easy low carb blender muffins are bursting with tart cranberries. A deliciously healthy way to start a chilly fall morning! Grain-free.

Easy Low Carb Cranberry Muffins

sour cream

tsp vanilla extract

almond flour

Swerve Sweetener

tsp baking powder

tsp salt

cranberries

pecans (optional)

Preheat oven to 325F and line a muffin tin with parchment or silicone liners.

Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.

Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).

By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.

Remove and let cool completely.

https://www.youtube.com/watch?v=bYkQpAjywpo

How to make the easiest low carb keto muffins. Totally customizable, add your own favourites. Berries, chocolate chips, you name it! Grain-Free LCHF

Get the full recipe: https://alldayidreamaboutfood.com/best-low-carb-cranberry-muffins/

Easy Low Carb Blender Muffins

Moist, fluffy with a tender crumb, these healthy muffins are a real treat!

Low-Carb Blueberry Muffins

flaxseed

Tbs tapioca flour (or more almond flour)

tsp baking soda

pink salt

lemon

Besti Vanilla Allulose/Monkfruit Syrup

water

neutral tasting oil

Tbs pure vanilla extract

wild blueberries (thawed, rinsed and patted dry)

Preheat oven to 325. Line a muffin pan with 6 or 7 parchment/foil wrappers.

In a mixing bowl, add all dry ingredients and whisk to combine.

In a glass measuring cup, add liquid ingredients (except blueberries.) Pour wet mixture over dry mixture and gently stir, careful not to overmix.

Fold prepared blueberries into batter, reserving 1 Tbs for topping.

Use a large ice cream scoop to divide the batter into wrappers. Top muffins with remaining blueberries.

Bake for 22-26 minutes until the tops spring back when gently pressed. Allow to cool for 5 minutes before removing from the pan. Enjoy!

Keto Muffins are a great breakfast that can be made ahead, or just a quickly reheated snack. Our Low Carb Cheddar Cheese &amp; Zucchini Muffins are tasty, moist and very cheesy.

Keto Muffins - Savoury Zucchini Cheese

zucchini (grated (2 packed cups))

Butter (melted)

Salt

Pepper

oregano (finely chopped)

Baking Powder

Cheddar Cheese (grated)

Preheat oven to 180C/355F.

In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.

Add the eggs, oregano and baking powder and mix well.

Add the coconut flour and mix until the batter becomes thick.

Fold through the cheddar cheese.

Line the holes of a standard muffin tin with silicon cupcake molds and evenly divide the mixture between the holes. Overfill each hole creating little piles of soon to be muffins, the muffins don’t rise very much.

Bake for 25 minutes, until the muffins are golden.

Allow to cool for 5 minutes before enjoying.

https://www.youtube.com/watch?v=sOkdC6Y9fQo

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Keto Muffins Recipe made with Cheese and Zucchini, a Delicious Savory Low-Carb Snack. 
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Learn how to make these Keto Cheese and Zucchini Muffins and you'll have the perfect go-to recipe when you need a savory snack to go with a coffee or tea or when friends pop round.

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Keto Muffins Recipe - Cheese & Zucchini (Delicious Low-Carb Savory Snack)

Light and fluffy muffins studded with sweet blueberries and a hint of freshness from lemon zest!&nbsp;

Keto Blueberry Muffins (Gluten Free)

Oat Fiber (see notes)

blueberries

heavy cream

swerve confectioners

baking powder

vanilla extract

salt

Preheat oven to 350F.  Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.

In a separate bowl, add of the wet ingredients including the swerve, and mix using a hand mixer or whisk.

Add the dry ingredients into the wet and mix just until combined. Gently fold in the blueberries, then scoop into silicone cupcake liners or paper liners.

Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before serving.

https://embed.mediavine.com/videos/iAD8QI9kO

Light and fluffy muffins studded with sweet blueberries and a hint of freshness from lemon zest!

Blueberry Lemon Muffins – Keto/Low Carb/Gluten Free

Looking for a top notch Keto muffins recipe? These chocolate chip almond flour muffins are moist, light and fluffy - perfect as a grab and go snack and delightful with a cuppa. The recipe is gluten free and sugar free.

Chocolate Chip Almond Flour Muffins

almond flour (or ground almonds (NOT super-fine))

eggs (large (or 4 medium))

granulated erythritol

/ 120 grams yoghurt, natural

butter (melted)

almond milk (unsweetened)

sugar chocolate

Preheat the oven to 180 Celsius / 356 Fahrenheit.

Blend the eggs for a few minutes until they are frothy and have increased in volume. Then add the other wet ingredients - yoghurt, melted butter, almond milk and vanilla extract - and blend until combined.

Now add the dry ingredients - almond flour, granulated sweetener and baking powder - and blend until you have a smooth batter.  Last, stir in your chocolate chips, leaving a few to decorate the tops of the muffins.

Fill the batter into a muffin pan lined with paper cups. I used 2 heaped tablespoons per muffin.

Bake for 20-25 minutes or until the tops are lightly browned.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750911/ip8WhfQN2.mp4

These chocolate chip almond flour muffins are moist, light and fluffy - perfect as a grab and go snack and delightful with a cuppa. The recipe is gluten free and sugar free.

These high protein muffins are the perfect start to your day.  If you paired one muffin with 2 eggs, you would have a super delicious breakfast with under 400 calories and 26 grams go protein.

Chocolate Chip Protein Muffins Recipe

Cup Vanilla Protein Powder (I used Vanilla Premiere Protein)

Cups almond flour (see my favorite on Amazon)

Baking soda

Kosher salt

sugar

Large Eggs

plain Greek Yogurt (see notes)

Vanilla Extract

Sugar free Chocolate Chips (see notes)

Preheat oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray.

In a large mixing bowl, combine the dry ingredients: almond flour, protein powder, baking soda, salt and sweetener. Mix until all your ingredients are combined.

Stir in the wet ingredients: eggs, greek yogurt and vanilla extract. Mix until all your ingredients are combined. Fold in the chocolate chips.  Scoop the batter into the muffin cups evenly.  The muffin liners will be full.

Bake in the oven for 12-15 minutes or until a toothpick has a few crumbs.  You really want to pull these muffins just as they are cooked through or even a little under so they do not dry out.  Let cool for 10 minutes before serving.

These. Are. Delicious! I did not have greek yogurt so I used sour cream. But these are big hit here. I already have it on my list to make more. :)

I made this with 2oz extra yogurt and used coconut sugar. Baked 12 minutes. These were perfect!!! They tasted so good even after freezing and reheating. Definitely saving this one. Thank you!

Hey, are you able to confirm if this is 245 calories per muffin 

thank you

Omg. These came out so good. We used WW protein powder and okios vanilla flavored Greek yogurt because that what I had and they taste sooooooo good 👍 even my daughter loved them .. not dry ..  delicious

Top 7 low carb muffins recipes from across the web

The most viewed low carb muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Flax Muffins

Easy Low Carb Cranberry Muffins

Low-Carb Blueberry Muffins

Keto Muffins - Savoury Zucchini Che...

Keto Blueberry Muffins (Gluten Free...

Chocolate Chip Almond Flour Muffins

Chocolate Chip Protein Muffins Reci...

Top 7 low carb muffins recipes from across the web

The most viewed low carb muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flax Muffins

Easy Low Carb Cranberry Muffins

Low-Carb Blueberry Muffins

Keto Muffins - Savoury Zucchini Che...

Keto Blueberry Muffins (Gluten Free...

Chocolate Chip Almond Flour Muffins

Chocolate Chip Protein Muffins Reci...

The most viewed low carb muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine