This recipe for Low-Carb Almond Cherry Muffins boasts awesome cherry flavor, but without the carbs. This recipe is suitable for low-carb, ketogenic, Atkins, LC/HF, gluten-free, grain-free and Banting diets.
Rich cherry flavor, but low-carb? It seems like a contradiction in terms, but it’s true! How do we do it? We only use a quarter cup of cherries for the entire recipe, but cut each cherry into teeny pieces, so that each muffin gets its share of the good stuff. In addition, we add almonds and a bit of almond extract to the recipe. Almonds and cherries have flavors that work synergistically and make everything more cherry-like. Maybe it’s because they are in the same family, but whatever it is, the two flavors hold hands and take your tastebuds in the same direction.
These Low-Carb Almond Cherry Muffins, not only have deep cherry flavor, but also have a moist, tender texture that melts in your mouth. Jewels of cherry bedazzle these muffins and sliced almonds garnish the top. The result is a beautiful and tasty muffin.
Try these Low-Carb Almond Cherry Muffins for breakfast or enjoy with a cup of tea for a lovely afternoon pick-me-up. They are perfect to pop in a lunchbox and make a great grab-n-go treat. Enjoy!
- 2 1/2 cups super fine almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon grain-free baking powder
- 3/4 cup stevia/erythritol granulated sweetener
- 1/4 cup pasture-raised butter or coconut oil, melted
- 4 pasture-raised eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup frozen cherries, each cut into at least 8 pieces
- 1/2 cup sliced almonds, divided
- Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.
- In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined. whisk in the butter or coconut oil. Mixture will appear mealy.
- In a separate bowl, whisk together eggs, almond milk, and vanilla and almond extracts.
- Pour egg mixture into the dry ingredients and stir together. Stir in cherries and 1/4 cup sliced almonds, reserving 1/4 cup almonds for later.
- Spoon batter into the prepared muffin pan, filling each cavity 2/3 to 3/4 of the way full.
- Bake for 25-30 minutes or until the tops spring back when lightly touched.
- Calories: 226
- Fat (g): 19
- Carbs (g): 9
- Fiber (g): 3
- Protein (g): 8
- Net Carbs (g): 6