Go Back
–+ servings
Blackberry Muffins Recipe shot view

Low-Carb Blackberry Muffins

Avatar photoSharon Best
Satisfy your carb cravings without derailing your health goals by making this easy, quick recipe for delicious, gluten-free muffins!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Course Breads & Muffins, Dessert
Cuisine American
Servings 4
Calories 390 kcal

Ingredients
  

  • 1/4 cup butter softened
  • 1/4 cup granulated erythritol
  • 2 eggs
  • 1 tablespoon lemon juice
  • 2 1/2 teaspoons lemon zest
  • 1/4 teaspoon vanilla
  • 1/3 cup coconut milk
  • 1 1/2 cups almond flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup blackberries chopped roughly

Instructions
 

  • Preheat the oven to 350°F. Prepare a muffin pan with liners or a coating of nonstick spray.
  • In a large mixing bowl, combine the softened butter and granulated erythritol. Mix in the eggs, lemon juice, lemon zest, vanilla, and coconut milk.
  • In a separate bowl, combine the almond flour, salt, and baking powder. Add the dry ingredients to the wet mixture and stir until combined. Fold in the blackberries.
  • Divide the batter evenly among the cavities of the prepared muffin pan.
  • Bake until a knife inserted into the center of a muffin pulls out clean, about 20 minutes.
  • Remove from oven and let muffins rest in the pan for about 15 minutes. To make removing muffins from the pan easier, run a knife around the edges of each cavity. Transfer muffins to a wire cooling rack. Serve warm, at room temp, or chilled.

Nutrition

Calories: 390kcalCarbohydrates: 25gProtein: 10gFat: 37gSaturated Fat: 12gSodium: 222mgFiber: 6g
Keyword Blackberry Muffins Recipe
Tried this recipe?Let us know how it was!