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Low-Carb Muffins

User Rating 4 Star Rating (121 Reviews)


Updated June 13, 2014

low-carb muffins

Low-carb muffins and easy to make, and freeze well. These are the blueberry version.

Photo © Judy Barnes Baker
These versatile sugar-free and low-carb muffins can be the basis for many variations, including low carb blueberry or apricot muffins. I also use a pan like this (it's like a deep muffin-top pan, sometimes called a Yorkshire pudding pan) to make larger diameter plain muffins that I can split and toast or even use for sandwiches.



1) Preheat oven to 350 F.

2) Butter a muffin tin. You can really do it with any size, but I'm basing the recipe on a 12-muffin tin.

3) Mix dry ingredients together well.

4) Add wet ingredients and mix thoroughly (You don't want strings of egg white in there and you don't have to worry about "tunnels" when you are using almond meal).

5) Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.

Variations: Add 1 cup fresh or frozen blueberries for blueberry muffins. For apricot muffins, take a teaspoon of sugar-free apricot jam on each muffin and push it in slightly (it will sink more during baking).

Nutritional Information: Each of 12 muffins has 1.5 grams effective carbohydrate plus 2 grams fiber, 6 grams protein, and 185 calories.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Just what I needed, Guest jjjcshelley

Was looking for a almond flour shortcake recipe since I had tons of fresh strawberries to use. I also use Swerve for the sugar and was pleasantly surprised. Can't wait to try other variations. I used cupcake papers in the muffin tin and sprayed it with non stick spray. Worked just fine.

4 out of 4 people found this helpful.

See all 121 reviews

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