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We are keeping low-carb and keto easy with yet another simple recipe!

This low-carb almond flour muffin recipe is fast becoming my go-to! It’s quick and easy with no hard-to-find ingredients, and the resulting gluten-free muffins are soft and moist with a delicate crumb.

I love a vanilla muffin so I’ve kept these fairly plain, but you could easily jazz them up with some berries, or top them with some buttercream frosting for something more decadent. Or, keep it simple and dust with a little cinnamon on powdered low-carb sweetener.

These muffins also make the perfect base for keto cupcakes so feel free to add any sugar-free frosting, buttercream or chocolate ganache on top.

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How To Make Low-Carb Muffins That Are Nut-Free?

If you can't eat nuts, the easiest way to substitute almond four is to use an equivalent amount of ground sunflower seeds.

If you want to substitute almond flour with coconut flour, you will need to reduce the amount to just about a third. To do that, substitute the 2 1/ 2 cups (250 g/ 8.8 oz) almond flour with 2/ 3 cup (80 g/ 2.8 oz) coconut flour, plus add 2 more large eggs.

Then you will also need to swap the almond milk for options like Poppy Seed Milk, or simply use some heavy whipping cream or coconut milk mixed with water. I'd go with three parts of water and one part of heavy whipping cream or coconut milk.

What Is the Best Low-Carb Sweetener to Use in Keto Muffins?

We are using granulated Erythritol which is about 70% as sweet as sugar. You can also use Swerve although you may need to use a touch less as Swerve is about as sweet as sugar. There are other options and brands you can use (full list of low-carb sweeteners is here and our quick sweetener conversion chart is here) and even mont fruit sweetener or a brown sugar substitute will work.

What Can I Use to Replace Gluten in Muffins?

We kept this recipe super simple but you can add a scoop of unflavoured or vanilla whey protein isolate, or egg white protein powder. This will partially replace the gluten and will make fluffier, less crumbly muffins.

If you want to take it a step further, use fluffy egg whites to add volume to your keto muffins. To do that, separate the eggs and beat the egg whites. Gently fold in the fluffy egg whites after you combine the liquid and dry ingredients, trying not to deflate the batter.

Note: To make these keto muffins, you can use a silicon muffin tray. If you use paper cups, make sure to grease them as they may stick.

0 days, 0 hours, 20 minutes Hands-on 10 minutes Overall 30 minutes Serving size 1 muffin Allergy information for Super Simple Almond Flour Keto Muffins ✔ Gluten free ✔ Dairy free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 1 muffin)

Net carbs 2.6 grams Protein 6.1 grams Fat 17.4 grams Calories 191 kcal Calories from carbs 5%, protein 13%, fat 82% Total carbs 4.7 grams Fiber 2.1 grams Sugars 1.6 grams Saturated fat 4.4 grams Sodium 78 mg ( 3 % RDA ) Magnesium 59 mg ( 15 % RDA ) Potassium 177 mg ( 9 % EMR )

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Dearna Bond Creator of ToHerCore.com Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses. More posts by Dearna Bond