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.
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)
- Preheat oven to 350 and grease muffin tin.
- Mix dry ingredients together well.
- Add wet ingredients and mix well.
- Fill muffin tins 1/2 to 2/3 full
- 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.