Sweet Low Carb Muffins: 3 Delicious Recipes

Low carb muffins with chocolate

Muffins can taste sweet and still be low carb! The following recipe is just right for the chocoholics among you.

• The ingredients for your chocolatey low-carb muffins: – 100 grams of almonds – 100 grams of almond flour – 4 eggs – half a packet of baking powder – 1 tablespoon of sugar beet syrup – 50 grams of chopped dark chocolate – 200 milliliters of milk – 3 tablespoons of stevia powder
• Preheat the oven to 175 degrees convection.
• First mix all the dry ingredients together: the almonds, flour, baking powder, dark chocolate, and stevia powder.
• Now gradually add the sugar beet syrup, the eggs, and the milk and mix well.
• Fill the muffin cups with the batter until they are half full and place in the oven for 20 minutes. Then your chocolatey muffins with almost no carbohydrates are ready.

Low Carb: Low Carb Blueberry Muffins

These muffins are also almost carbohydrate-free and are suitable for a low-carb diet. Nevertheless, they taste sweet and have a fruity component due to the blueberries.

• The ingredients: – 200 grams of almond flour – 75 grams of butter – 4 eggs – 125 grams of blueberries – 1.5 teaspoons of baking powder – Stevia to taste
• For this recipe, it is necessary to separate the eggs. Then stir the egg whites until stiff. In another bowl, whisk the egg yolk together with the butter until fluffy.
• Slowly add all the other ingredients (apart from the beaten egg whites and the blueberries) to the mixture with the egg yolk. Keep stirring so everything is well combined. Don’t forget to add stevia to make your muffins nice and sweet too.
• Finally, carefully fold the beaten egg whites and blueberries into the batter and fill it into suitable molds.
• You should put about 2-3 teaspoons of batter in each mold.
• The muffins need 20 minutes at 160 degrees circulating air.
• If you’re not too particular about the low-carb diet, you can add powdered sugar to the muffins afterward.

Good figure despite carrot muffins

You can eat two or three of these muffins without worrying.

• You will need: – 180 grams of almond flour – half a teaspoon of baking powder – half a tablespoon of cinnamon – 3 eggs – 1 tablespoon of vanilla flavoring – 80 grams of powdered erythritol – 2 tablespoons of oil – 200 grams of grated carrots – 60 grams of chopped walnuts
• Take a large bowl and whisk together: eggs, erythritol, and vanilla essence. Stir until a frothy mass forms.
• Fold the carrots and walnuts into the egg mixture.
• In another bowl, mix the flour with the baking powder and cinnamon. Only then do you add it to the egg mixture and stir everything together. Fill the muffin molds about half full, the batter will still rise a little.
• At 170 degrees circulating air, the muffins are ready in 18 minutes.