Packed with almond flour, pecan nuts, and a touch of cinnamon, these light and fluffy muffins are a breeze. Plus, they're sugar-free and gluten-free, making them the perfect treat for everyone!
Mix almond flour, coconut flour, chopped nuts, cinnamon, and granulated erythritol in a bowl. Add the diced cold butter to the bowl, then gently mix the ingredients to make crumbles. Let it rest in the refrigerator until the muffin batter is ready.
Whisk the eggs and granulated erythritol in a large bowl until they nearly double in volume. Pour the liquid ingredients into the bowl and whisk until combined. Add almond flour, baking powder, and salt, and whisk them together until smooth.
Divide the batter into a muffin tin lined with muffin liners. Take out the crumble mixture from the refrigerator. Sprinkle it evenly over each muffin.
Bake the muffins in the preheated oven at 350°F/180°C for about 25-30 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let it cool for 10 minutes after baking, then transfer to a wire rack to cool completely.
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Nutrition
Nutrition Facts
Almond Flour Muffins
Amount Per Serving
Calories 292Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g44%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 65mg22%
Sodium 123mg5%
Potassium 105mg3%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 2g2%
Protein 8g16%
Vitamin A 339IU7%
Vitamin C 0.1mg0%
Calcium 114mg11%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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