Low-Carb Muffins

low-carb muffins
Low-carb muffins and easy to make, and freeze well. These are the blueberry version.. Photo © Judy Barnes Baker
  • Prep Time
    15 min
  • Cook Time
    15 min
  • Total Time
    30 min
  • Yield
    12 Muffins
These versatile sugar-free and low-carb muffins can be the basis for many variations, including low- carb blueberry or apricot muffins. I also have used muffin top pans or Yorkshire pudding pans to make larger diameter plain muffins that I can split and toast or even use for sandwiches.  The openings are about 4 inches wide.  (Muffin top pans are very shallow, whereas Yorkshire pudding pans are about an inch deep or so.)



1) Preheat oven to 350 F.

2) Butter a muffin tin. You can really do it with any size, but I'm basing the recipe on a 12-muffin tin.

3) Mix dry ingredients together well.

4) Add wet ingredients and mix thoroughly (You don't want strings of egg white in there and you don't have to worry about "tunnels" when you are using almond meal).

5) Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.

Variations: Add 1 cup fresh or frozen blueberries for blueberry muffins. For apricot muffins, take a teaspoon of sugar-free apricot jam on each muffin and push it in slightly (it will sink more during baking).  Any type of sugar-free jam can be used.

Nutritional Information: Each of 12 muffins has 1.5 grams effective carbohydrate plus 2 grams fiber, 6 grams protein, and 185 calories.

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