With Fall coming in next week, that means one major thing for me. It’s officially BAKING season! The weather might not be cooperating yet, but I’ve had my oven going on Sunday mornings for the last few weeks – baking goodies for the week ahead. It’s just that what I’m baking this year, is slightly different than it was last fall. Now, it’s all about finding low-carb and gluten-free options to satisfy our family’s sweet tooth. Sweet Teeth? I don’t know.
That being said, I’ve tried a BUNCH of recipes. I was trying to find the most versatile, Keto-friendly muffin recipe that I could use different ways – stirring in different ingredients or adding different toppings so that each week we could have something new. After some tweaking, this has been my favorite so far. It’s just a super simple, basic muffin batter that has endless possibilities!
Here’s my take on it:
Easy-Peasy Plain Muffin Batter
2 Tbsp Softened Butter
½ C Sweetener of Choice
4 Large Eggs
1 Tsp Vanilla Extract
½ C Unsweetened Almond Milk
1 ½ C Almond Flour
1 Tsp Baking Powder
Pinch of Salt
Whip the butter and sweetener together with a mixer (or in a food processor, which is what I use.) To this, add the eggs, vanilla, and almond milk. Mix. In a separate bowl, combine the Almond flour, baking powder and salt. Add the dry ingredients to the wet and mix well. I find it best to let the batter sit for about 10-15 mins to thicken up at this point. (Usually while I am preparing some other ingredient to mix in.)
At this point, you can add in so many things – ¾ cup of Chocolate chips, berries, nuts, you name it! You can also top these muffins with just about anything you like. Pour batter into 12 lined muffin cups. Bake @ 350 degrees for 20-25 mins.
Scroll down for some of my ideas for add-ins!
This recipe (plain, with no add-ins) makes 12 muffins and is approximately 125 calories per serving (one muffin), 4g total carbs, 11g fat, and 5g protein. There is about 2g of Fiber per muffin, which makes these 2g net carbs each.
**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.
Happy Fall, Y’all! Thanks for reading!
One thought on “The Most Versatile KETO Muffin Recipe!”
That looks delicious