Best 4 Low Carb Almond Meal Muffins Recipes

If you're aiming to maintain a low-carbohydrate diet while satisfying your sweet cravings, consider embarking on a culinary adventure with almond meal muffins. These delectable treats, characterized by their delectable flavor and impressive nutritional profile, are a delightful alternative to traditional flour-based muffins. Join us as we unveil a treasure trove of carefully curated recipes, each promising a symphony of flavors and textures that will tantalize your taste buds while adhering to your dietary preferences. Whether you seek muffins bursting with the vibrant flavors of berries, the nutty goodness of chocolate chips, or the rustic charm of hearty seeds, our comprehensive guide will lead you to the perfect recipe that aligns with your unique palate and dietary goals.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND FLOUR MUFFINS

Almond Flour Muffins image

These almond flour muffins are moist, fluffy, and make the perfect keto dessert! Made in just one bowl, they are ready in 25 minutes!

Provided by Arman

Categories Dessert

Time 27m

Number Of Ingredients 15

Ingredients

2 1/2 cups almond flour (blanched almond flour, not almond meal)
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sweetener of choice (erythritol or monk fruit sweetener)
3 large eggs
1/3 cup butter (melted (can also use melted coconut oil))
6 tablespoon milk of choice (I used unsweetened almond milk)
1/2 cup almond flour
2 tablespoon coconut flour
1/2 cup chopped nuts of choice (I used chopped walnuts)
1 tablespoon cinnamon
3 tablespoon granulated sweetener of choice
1/4 cup melted butter
1/4 cup sugar free powdered sugar
1-2 tablespoon water

Steps:

Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.

Nutrition Facts : ServingSize 1 muffin, Calories 197 kcal, Carbohydrate 9 g, Protein 8 g, Fat 18 g, Sodium 202 mg, Fiber 6 g

LOW CARB ALMOND MEAL MUFFINS

Low Carb Almond Meal Muffins image

Make and share this Low Carb Almond Meal Muffins recipe from Food.com.

Provided by Mrsspeevs

Categories Dessert

Time 20m

Yield 12 muffins

Number Of Ingredients 7

Ingredients

2 cups almond flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted
4 eggs
1/3 cup water
1/3 cup artificial sweetener (liquid preferred)

Steps:

Preheat oven to 350 and grease a 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.

LOW CARB ALMOND MUFFINS

Low Carb Almond Muffins image

Delicious low carb muffins. I got this recipe from Food.com with the title "corn bread muffins" but these are not like corn bread. The taste and texture are more like soft muffins like the ones you get from Famous Dave's but without all the carbs. I have been making these every weekend for about 3 months and my husband and I split one every morning. You can also make a tasty low carb icing but I find these to bee took sweet so I always cut the Splenda in half on those. Also note: You can add 1 Tsp lemon extract and 1 Tsp poppy seeds for a fabulous variation.

Provided by tkaylor

Categories Quick Breads

Time 23m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup almond flour
1 teaspoon baking powder
2 (1 ounce) packets Splenda sugar substitute (or equivalent)
2 eggs
4 tablespoons butter
2 tablespoons heavy cream
2 tablespoons water

Steps:

Preheat oven to 350.
Mix together the Almond Flour, Baking Powder and Splenda.
Melt the butter and beat the eggs.
Add the melted butter, beaten eggs, heavy cream and water.
Spray muffin pan with Pam (or equivalent) - I like the Pam Baking Spray.
Bake for 18 minutes. This should allow them to fluff up nicely.
Makes 5 - 6 good sized muffin.

Nutrition Facts : Calories 141.1, Fat 11.1, SaturatedFat 6.5, Cholesterol 89.2, Sodium 153.8, Carbohydrate 9.1, Sugar 7.7, Protein 2.3

ALMOND FLOUR LEMON MUFFINS

Almond Flour Lemon Muffins image

These light and moist gluten-free muffins are made with almond flour instead of all-purpose flour. They are topped with a delightful crumble topping and a creamy, lemon glaze that isn't overly sweet. They are great for breakfast or a snack

Provided by fabeveryday

Time 45m

Yield 10

Number Of Ingredients 15

Ingredients

3 cups almond flour
3 teaspoons baking powder
¼ teaspoon baking soda
¾ cup white sugar
2 large eggs
½ cup plain fat-free Greek yogurt
¼ cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
½ cup almond flour
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1 cup powdered sugar
1 tablespoon half-and-half
1 tablespoon fresh lemon juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 42.2 g, Cholesterol 56.1 mg, Fat 29.6 g, Fiber 4.7 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 198.8 mg, Sugar 33.4 g

Tips:

Use almond flour and coconut flour instead of wheat flour to keep it low in carbs.
For added sweetness, use a natural sweetener like stevia or monk fruit.
Add a teaspoon of baking powder to help the muffins rise.
Fold in some chopped nuts or berries for extra flavor and texture.
Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion:

These low-carb almond meal muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With their moist texture and satisfying flavor, these muffins are sure to be a hit with everyone.