Almond Flour Muffins
These almond flour muffins are light and fluffy! It's an easy one-bowl recipe that you can prep in minutes. The recipe is naturally gluten-free, sugar free and only 2.9g net carbs per muffin.
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Dessert
Cuisine: British
Diet: Diabetic, Gluten Free
Servings: 8
Calories: 258kcal
Preheat the oven to 180 Celsius / 356 Fahrenheit.
Blend the eggs for 2 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 the chocolate chips if using, 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 golden and a skewer inserted comes out clean.
2.9g net carbs per muffin (without chocolate chips), 3.8g net carbs per muffin with sugar-free chocolate chips. Makes 8 large muffins.
Store in the fridge for up to 5 days or in the freezer for 3 months.
Serving: 80g | Calories: 258kcal | Total Carbohydrates: 5.4g | Protein: 9.2g | Fat: 23.4g | Fiber: 2.5g | Sugar: 1.8g