Low Carb Mixed Berry Muffins are full of fresh blueberries and raspberries and have a wonderful sweetness. These muffins make a wonderful breakfast or snack when eating a Keto or Low Carb diet. They are amazingly moist and bursting with flavor from bright, fresh berries.
The best thing about muffins, besides how they taste 🙂 , is that the batter can all be mixed in 1 bowl. No mixer or special tools needed. Then they only take about 15 minutes to bake.
Almond flour forms the base for these muffins and we all know how wonderfully fresh berries pair with almonds. The nuttiness the almond flour gives these low carb muffins is really amazing.
Tips for making Low Carb Mixed Berry Muffins:
- Frozen berries can be used instead of fresh.
- I use erthytritol (Swerve) to sweeten these muffins but you can use the sweetener of your choice.
- Use all blueberries or raspberries if you wish. A few blackberries or chopped strawberries would also be a great addition.
- Best served straight out of the oven with a little butter but leftovers will keep at room temperature for a few days and a few days longer in the refrigerator.
- Keto muffin batters tend to be sticky. Be sure to spray your muffin cups well, or even better, use either silicone or parchment paper muffin liners.
These sugar-free and gluten-free muffins don’t quite have the texture of muffins made with flour and sugar, but they are delicious nontheless.
More Low Carb Breakfast Recipes:
Low Carb Mixed Berry Muffins
Low Carb Mixed Berry Muffins are full of fresh blueberries and raspberries and have a wonderful sweetness. These muffins make a wonderful breakfast or snack when eating a Keto or Low Carb diet. They are amazingly moist and bursting with flavor from bright, fresh berries.
Ingredients
- 4 large eggs
- 2 cups almond flour
- 3/4 cup erythritol
- 4 tablespoons melted unsalted butter
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
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Preheat oven to 375 degrees and spray a 12-cup muffin tray really well with cooking spray.
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Whisk eggs in a large bowl until frothy.
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Add almond flour, erythritol, melted butter, baking powder, vanilla extract, and salt and stir until mixed well.
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Gently stir in blueberries and raspberries.
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Divide the batter between the 12 muffin cups. Bake for 15 to 18 minutes or until set on top.
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Let cool for a minute or two and then remove from muffin tin by running a knife around the edges and lifting them out. Don't let them cool in the pan too long or they may stick.
Disclosure: Nutritional info is provided as a guide only and can vary based on brands of products used, measuring techniques, and cooking methods.
Recipe adapted from The Complete Low Carb Cookbook
Disclosure: This post contains affiliate links.
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