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–+ servings

Low Carb Muffins

The only low carb muffin recipe you will ever need, with only 3.4g total carbs each. Add-in your child's favorite fruit or sugar-free chocolate chips to change it up.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Servings 36 mini muffins
Carbohydrates 3.4 g

Equipment

Ingredients
  

  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 1/2 Tbsp. Baking Powder
  • 1/4 cup Truvia Cane Sugar Blend Sweetener
  • 1/2 tsp. Xanthun Gum
  • 1/2 cup 1 stick Butter melted
  • 4 large eggs
  • 2/3 cup Sour Cream
  • 2 tsp. Vanilla Extract
  • 1/2 lemon juice

Instructions
 

  • Preheat oven to 350 degrees.
  • Combine all the dry ingredients (except for the sugar) in a large bowl and whisk to combine.
  • Add the melted butter to a large (4 cup) measuring cup or bowl. Add the sugar and whisk to combine.
  • Add the vanilla, lemon juice, and eggs one at a time, whisking to combine between, then add the sour cream and whisk together.
  • Mix in the sour cream.
  • Combine the wet ingredients with the dry ingredients, and mix with a spoon.
  • Add in your fruit or sugar-free chocolate chips, and combine.
  • Spray your mini muffin tins with cooking spray.
  • Use your cookie scoop to scoop the batter into muffin tray.
  • Place muffin tray on baking sheet.
  • Put muffins into oven on top rack.
  • Bake for 15 minutes on top rack and then move to middle rack of oven for the final 15 minutes of cooking.
  • Bake for a total of 30-35 minutes, or until firm.
  • Remove from oven and let sit for 10-15 minutes in muffin pan, then remove from pan and let them cool on a baking/cooling rack. Muffins will firm up while they cool.
  • Store muffins in the fridge for 3-4 days, or freeze.

Notes

Add in 3/4 cups of your child's favorite add-ins and don't forget to account for the carbohydrate count of that add in. 
Here's how you do that:  take the total carb count for the add-in, example:  3/4 cup blueberries = ~11g total carbs.  Divide that by 36 (how many muffins this recipe makes) = .3g  Add that to the carb count for each muffin = 3.4g + 0.3g = 3.7g each muffin with blueberries.  Use your rounding rule to round up or down  

Nutrition

Serving: 1mini muffinCalories: 50.3kcalCarbohydrates: 3.4gProtein: 1.4gFat: 4gSaturated Fat: 0.7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.1gCholesterol: 2.2mgSodium: 25.2mgPotassium: 49.1mgFiber: 0.7gSugar: 1.1gVitamin A: 26.6IUVitamin C: 0.2mgCalcium: 30.1mgIron: 0.2mg
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