Ingredients
1 cup almond flour
2 large eggs, at room temperature
1/3 cup unsalted butter, melted
1/4 cup allulose or erythritol (or other low glycemic sweetener)
1 teaspoon baking powder
1/2 teaspoon almond extract
Zest from 1 large lemon
Pinch of salt
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
In a large bowl, whisk together the almond flour, sweetener, baking powder, salt, lemon zest, and almond extract.
Add the eggs and melted butter, stirring until just combined.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18 minutes, or until golden and a toothpick inserted in the center comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for 2-3 months.
For a nut-free option, substitute almond flour with a low-carb flour blend suitable for baking.
The sweetener can be adjusted based on taste and dietary preferences.
- Prep Time: 10
- Cook Time: 18
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 0g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 3.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg