Choose your own Keto Muffin Flavor

 I have been making muffins for almond flour for years and had a recipe which I thought was as perfect as they could get until I got my hands on some Oat fiber..which has zero net carbs! Adding ¼ cup to my recipe added an extra bit of fluffiness and really made the muffins turn out awesome. All brands of oat fiber are not the same and it’s extremely important that you use Lifesource Foods Oat Fiber which is available on amazon!  They are by far the best low carb muffins I have had! Many times low carb baked goods have an eggy texture that I really do not enjoy. This recipe recipe however could stand next to a regular muffin and it tastes the same, which is a huge win in my book.  This recipe is a template for you to have some freedom in the kitchen to come up with your own flavor! 

Tips & Tricks

•  Feel free to add any spices that you wish. You can also stir in a cup of keto friendly chocolate chips. If making a Lemon or Lime flavored muffin omit the vanilla extract and use a TBSP of lemon or Lime juice instead.  Keep in mind that the different fruits and vegetables may change the baking time slightly. 

• For the Berry Flavored muffins I like mixing ¾ cup of the fruit in gently and then using the last ¼ cup to top the muffins and then I gentle stir in the last ¼ cup at the end with a knife so that the berries are evenly dispersed. Otherwise the berries might all sink to the bottom. 

• Note that due to the extra moisture in zucchini only ½ cup can be used. 

• When using the crumb topping you may need to tent the muffins with tinfoil the last 10-15 minutes of baking to prevent burning. 

• They are done when a toothpick comes out clean and they don’t jiggle when moved in the oven.

•  The Oat fiber can be omitted from the recipe and the muffins will still turn out- however they won’t be quite as fluffy or come out as tall when baked. 

• For the best results use the gram measurements. 

Dietary Subs

Nut Free: Swap almond flour for another finely ground seed flour (or other nut flour if needed )

Dairy Free: Use coconut milk option and oil. 

Paleo: Swap the sugar free granulated sugars for Coconut Palm Sugar or Granulated Maple Sugar. 

Create your own keto muffin

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Yield: 8 Muffins

Author: Brittany Angell

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Muffin base

• 3 Large Eggs
• 2 Tbsp Melted Butter or Mild Oil of choice (28 grams)
• ½ Cup of Granulated Sugar (Xylitol, Monk Fruit, Granulated Swerve or Erythritol) (106 grams)
• 4 Tbsp of Cream or Full Fat Coconut Milk (from a can) *or other milk of choice. (52 grams)
• 1 Tsp Vanilla Extract
• 2 Tsp Lemon or Lime Juice or Apple Cider Vinegar
• ¼ Tsp Salt
• ¾ Tsp Double Acting Baking Soda
• 1 Cup of Blanched Almond Flour (115 grams)
• ¼ Cup of Oat Fiber (20 grams)
• 1 Cup of Fresh or Frozen Berries or Chopped Fruit of choice OR grated & towel dried Carrots
• ½ Cup Chopped Nuts or Seeds (optional)

Optional Crumb Topping

• ¾ Cup Blanched Almond Flour
• 2 Tbsp Granulated Sugar (Xylitol, Monk Fruit, Granulated Swerve or Erythritol)
• 2 Tbsp Melted Butter or Mild Tasting Oil
• ¼ Tsp Salt
• 1 Tsp Zest from Lemon, Lime, Orange or Grapefruit (Optional)

Instructions

1. Preheat oven to 350 Degrees. Line a muffin tin with 8 paper liners.
2. Add to a blender the Eggs, Melted Butter, Cream and Sugar to the blender. Blitz on high for 45 seconds.
3. Add in the Vanilla, Lemon Juice, Salt, Baking Soda, Almond Flour and Oat Fiber. If you are adding in any spices do that at this point. Blend on high again for 30 seconds.
4. Gently Stir in any Fruit, Nuts/Seeds/ and or Chocolate Chips. Fill the muffin liners ¾ way.
5. Make the optional crumb topping: Mix in a bowl all the ingredients until clumps form. Fully top all of the muffins. Promptly place in the center wrack of the oven.
6. Bake 25-30 minutes until a toothpick comes out clean, the muffins are firm to touch and the edges are perfectly golden brown. Allow to cool fully. Store at room temperature in a sealed bag or container or freeze for another day. These muffins taste great the day they are made- but continue to taste better in the days following.