Wonderfully light and fluffy almond flour muffins are keto and gluten-free. With 4 grams net carbs and 6 grams of protein per muffin, they make a great breakfast choice.
These incredibly tasty keto almond flour muffins are light and fluffy. They make a wonderful breakfast, and they are so much healthier than sugary white flour muffins.
Almond flour produces wonderful baked goods
Before I started eating a low-carb diet, I was incredibly suspicious of almond flour baked goods. I just couldn’t believe they would be as good as the “real” stuff. As it turns out, I was very wrong. Almond flour, when combined with eggs, a sweetener and a leavening agent, bakes beautifully.
Is this a healthy recipe?
But once in a while, especially on the weekends, I do indulge in these almond flour muffins. I feel that with 4 grams net carbs and 6 grams of protein per muffin, they make a much better breakfast choice than inflammatory wheat muffins. And almond flour is very healthy.
How to sweeten these almond flour muffins
To keep them keto and low carb, I use stevia glycerite to sweeten these muffins. I like stevia glycerite because it nearly eliminates the bitter aftertaste typical to stevia. I also believe that stevia is the healthiest non-nutritive sweetener. The amount of stevia I use equals about 1/2 cup of sugar. So if you really dislike stevia, you can try using 1/2 cup of your favorite granulated sweetener.
Don’t skip the orange zest!
The orange zest adds tons of flavor. I tried these almond flour muffins with and without it, and there’s a big difference in flavor. If you decide to skip it anyway, I do recommend that you increase the vanilla extract from 1 teaspoon to 1 tablespoon. But please, use the orange zest! I think the orange zest also provides a bit of extra acid to help activate the baking soda and make the muffins fluffier. So it really does make a difference.
The sour cream is important
Since I use baking soda to help these almond flour muffins rise, the batter needs to have something acidic to activate the baking soda. The sour cream does that. You can probably replace it with full-fat Greek yogurt if you wish (although it might not taste as good) since Greek yogurt is acidic too.
It’s best to use foil liners
Almond flour baked goods tend to stick more than wheat flour baked goods. So grease the muffin liners well. It’s been my experience that these almond flour muffins sometimes stick to paper liners, even well-greased ones, but not to greased foil liners. So if you have foil liners, I recommend that you use them.
What about leftover almond flour muffins?
Leftovers of these almond flour muffins keep well in the fridge, in an airtight container, for up to 5 days. Gently reheat them in the microwave, just to take the chill off, 10 seconds per muffin on 50% power. These muffins also freeze well, in freezer bags, for up to 3 months.
Almond Flour Muffins
- 3 large eggs
- 1 cup sour cream
- 1 1/2 teaspoons stevia glycerite (equals 1/2 cup sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1½ cups blanched almond flour (6 oz)
- 1/4 teaspoon sea salt
- ½ teaspoon baking soda (make sure it's fresh)
- Preheat your oven to 325 degrees F. Line a muffin pan with 10 foil liners and grease the liners well.
- In a medium bowl, whisk together the eggs, sour cream, stevia, vanilla, and orange zest.
- Mix in the almond flour, whisking until the batter is smooth and free of lumps.
- Mix in the sea salt and the baking soda.
- Using an ice cream scoop, divide the thin batter evenly among the muffin liners.
- Bake until the top is golden and a toothpick inserted in center comes out clean, 20-25 minutes.
- Cool the muffins in the pan on a wire rack for 20 minutes, then serve. If you wish, you can lightly dust the muffins with Swerve Confectioners to make them prettier.