Low Carb Muffins
If you're carb counting, then these tasty muffins will make a great
tasting, easy snack at any time of day.
We've tried and tested three low carb recipes for tasty muffins, including gluten free fruit muffins which were
Fruity Gluten Free Muffins
You can add fresh, frozen or freeze-dried berries to this recipe - depending on what fruit is in
season. This uses coconut flour which is very absorbent but only has a mild coconut flavor.
- 3 medium-large eggs
- 1/4 cup butter (melted)
- 1/4 tsp salt
- 1/2 tsp vanilla essence or flavoring
- 1/3 cup coconut flour
- 1/2 tsp baking powder
- 2 tablespoons agave nectar
- 1/2 cup fresh berries or 1/4 cup freeze-dried berries (e.g. raspberry or blueberry)
- water to mix
- Heat oven to 375ºF, 190ºC, GM 5
- Whisk eggs until mixed well.
- Whilst whisking, add in melted butter
- Add vanilla and dried ingredients (coconut flour, baking powder, agave nectar)
- Spoon together, the mixture will gradually thicken as the coconut flour absorbs the liquid
- Whisk in water until berries the mixture will hold the berries (between 1-5 tbsp water)
- Mix in berries with a spoon and spoon into muffin cases
- Bake for 15-20 minutes or until golden
- Makes 6-8 muffins
These tasty muffins could make a nice tasty breakfast alternative, or a great snack for a kids (or adults)
If you're on a low fat diet, you're going to have to give these a miss, as they're full of delicious
cream. If you're on a low carb diet, these have a good quantity of protein in from the soy flour and
eggs, so could be part of your daily protein allowance.
- 3/4 cup soya flour
- 1 tbsp baking powder
- pinch of salt
- 3 large eggs or 4 small eggs
- 3/4 cup double (heavy) cream
- 1/4-1/2 tsp cinnamon (depending on taste)
- 1 tbsp melted butter
- 1 1/2 tsp vanilla
- 2-3 tbsp agave nectar
- Heat oven to 400ºF, 200ºC, GM 6
- Mix soya flour, baking powder & salt
- Mix eggs well
- Add in cream, water, cinnamon or other spices (see below)
- Add in melted butter & agave
- Add in dry ingredients mixture
- Mix well - the mixture looks like a pancake batter, rather thin and runny
- Pour into 8-12 muffin cases
- Bake for 15-20 minutes
These have around 2-3 carbs in each, and taste fabulous with cream and fresh fruit - a great breakfast or
You can mix this recipe up - adding mixed spice instead of cinnamon to create Easter muffins, or add a few
cranberries (dried or fresh) for delicious Christmas muffins.
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