Low Carb Almond Muffins

I found this muffin recipe on Food.com. Recipe by Laura Dolson on About.com Low-Carb page. I tweaked it a bit and wanted to post it for those asking.

Low Carb Almond Muffins


2 cups almond flour
2 teaspoons baking powder
1/4 teaspoon salt (i used pink Himalayan sea salt)
1/2 cup melted butter (organic)
4 eggs (i used 3 eggs)
1/3 cup of water
1/3 cup of artificial sweetener (liquid preferred)  I only used 12 drops.
1/4 tsp vanilla (optional)
5 sugar free chocolate chips for each muffin (optional)


  1. Preheat oven to 350 and grease muffin tin.
  2. Mix dry ingredients together well.
  3. Add wet ingredients and mix well.
  4. Fill muffin tins 1/2 to 2/3 full
  5. Bake 15 minutes.

According to my ingredients the calories came out to 204 and 6 carbs per muffin. The best thing to do is add all your ingredients in your app and find out exactly all the proper nutrition facts.

The batter was a bit gummy without the extra egg so we added another 1/4 cup of water and it helped.
Someone mentioned that if you omit one egg and add an over ripe banana and coconut oil in place of butter and 1/2 cup chopped pecans it’s pretty good.

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