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Low Carb Muffins

Tasty & low carb - these coconut gluten free muffins are easy to make and delicious

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 oh-so tasty.

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
  1. Heat oven to 375ºF, 190ºC, GM 5
  2. Whisk eggs until mixed well.
  3. Whilst whisking, add in melted butter
  4. Add vanilla and dried ingredients (coconut flour, baking powder, agave nectar)
  5. Spoon together, the mixture will gradually thicken as the coconut flour absorbs the liquid
  6. Whisk in water until berries the mixture will hold the berries (between 1-5 tbsp water)
  7. Mix in berries with a spoon and spoon into muffin cases
  8. Bake for 15-20 minutes or until golden
  9. Makes 6-8 muffins

These tasty muffins could make a nice tasty breakfast alternative, or a great snack for a kids (or adults) lunchbox.

Indulgent Muffins

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
  1. Heat oven to 400ºF, 200ºC, GM 6
  2. Mix soya flour, baking powder & salt
  3. Mix eggs well
  4. Add in cream, water, cinnamon or other spices (see below)
  5. Add in melted butter & agave
  6. Add in dry ingredients mixture
  7. Mix well - the mixture looks like a pancake batter, rather thin and runny
  8. Pour into 8-12 muffin cases
  9. 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 lunchtime treat.

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.