Lemon Almond Muffins recipe made with paleo and keto friendly flour for the perfect morning treat! | Paleo, Keto, low carb, gluten free
I suppose it might go without saying that I don’t eat too many muffins, although occasionally I do miss them and want one. Usually this feeling happens when I’m at a coffee shop with a good book and would love something to munch on while I sip Nitro Cold Brew and peruse my latest novel (or let’s be honest, Harry Potter for the 56th time).
But TBH muffins aren’t really doing me any favors nutritionally, they’re loaded with carbs and sugar and so I typically avoid them.
But then Bob’s Red Mill sent me a package of their Paleo Baking Flour and it had ingredients that 1) I could pronounce 2) I felt good about so I decided t make some muffins with it!
They were so good. I think sometimes people get sort of skeptical about flours that are not just traditional but this was perfect, the texture was the same, they weren’t overly dense and they had an excellent crumb.
I really loved them.
My favorite muffins right now are lemon juice and lemon zest topped with almonds because I think they’re such a light, bright flavor so that’s what I went with but of course you could use this flour to make whatever flavor you’d like.
I’ll definitely encourage you to give this flavor combination a try though! It’s funny how something as simple as a lemony muffin can start your day off so cheerfully.
PrintLemon Almond Muffins [paleo]
Description
Lemon Almond Muffins recipe made with paleo and keto friendly flour for the perfect morning treat! | Paleo, Keto, low carb, gluten free
Ingredients
- 1.5 cups almond flour
- 2 tsp baking powder
- 2 tbsp heavy cream
- 2 eggs
- 2 tbsp butter (melted)
- 1 lemon (juice and zest)
- 2 squirts stevia or other sweetener of choice
- 1 tsp vanilla extract
- pinch of salt
- slivered almonds for topping
Instructions
- Preheat oven to 350 degrees.
- In a bowl, combine eggs, heavy cream, lemon juice, lemon zest, melted butter and vanilla extract.
- Add in baking powder, almond flour, sweetener of choice, pinch of salt. Mix together well.
- Lightly grease a muffin tin. Cook at 350 degrees for 25 minutes until a toothpick comes out clean.
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