Say goodbye to bland, boring diet food and hello to the most decadent, moist, and fluffy almond flour muffins you’ll ever taste! Packed with rich almond butter flavor and perfectly sweetened, these keto-friendly treats are the ultimate guilt-free indulgence. Whether you need a quick breakfast on the go or a satisfying afternoon snack, this simple recipe is about to become your new favorite.
Ingredients
• 1 cup / 112g blanched almond flour
• 1/2 cup / 96g powdered erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup / 192g creamy almond butter, slightly warmed
• 3/4 cup / 180ml unsweetened almond milk, room temperature
• 2 large eggs, room temperature
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C) and line a muffin tin with 6 paper liners.
3. In a large mixing bowl, whisk together the almond flour, powdered erythritol, baking powder, and salt until well combined and free of lumps.
4. In a separate medium bowl, whisk the slightly warmed almond butter, room temperature almond milk, and eggs until smooth.
5. Pour the wet into the bowl with the dry . Mix with a spatula until just combined—be careful not to overmix.
6. Divide the batter evenly among the prepared muffin cups. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
Nutritional Information
• Nutrition Information
• Serving Size: 1 muffin | Calories: 135 | Fat: 11g | Protein: 6g | Net Carbs: 3g
Pro Tips
• Pro-Tips for Perfect Muffins
• Use room temperature eggs and almond milk. This helps the combine smoothly for a better, more even texture.
• Be careful not to overmix the batter. Mix just until no dry streaks remain to ensure a tender, not tough, muffin.
• Gently warming the almond butter makes it much easier to whisk into the other wet , preventing lumps.
• Allow the muffins to cool completely before enjoying. Almond flour baked goods are delicate when hot and firm up as they cool, improving their structure and flavor.
FAQ
Q: Can I use a different sweetener in these almond flour muffins
A: Yes, you can substitute powdered erythritol with another powdered keto-friendly sweetener like monk fruit or allulose in a 1:1 ratio. Using a granular sweetener may result in a slightly grittier texture.
Q: How should I store these keto muffins
A: Store the almond flour muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months.
Q: Can I add mix-ins like chocolate chips or berries
A: Absolutely! Feel free to fold in about 1/2 cup of sugar-free chocolate chips, chopped nuts, or low-carb berries like raspberries or blueberries into the batter before baking for extra flavor and texture.
Q: Why are my almond flour muffins crumbly
A: Almond flour baked goods can be delicate. To prevent crumbly muffins, ensure you use room temperature ingredients, do not overmix the batter, and allow the muffins to cool completely on a wire rack. They firm up significantly as they cool.
