Low Carb Desserts Best Recipes of Muffins

Low Carb Desserts Best Recipes of Muffins: These muffins are great to serve with a
meal, or to eat on their own any time you crave carbs!

Dessert Recipe 1:
Cheddar Jalapeno Muffins

110 Calories

8g of Carbs

110g of fat

1.8g of protein

Ingredients:

–
2 cups finely riced, raw cauliflower

–
2 tablespoons diced jalapeno peppers

–
2 beaten eggs

–
2 tablespoons melted butter

–
1/3 cup Parmesan cheese

–
1 cup each grated mozzarella and cheddar
cheese

–
1/2 teaspoon baking powder

–
1/4 cup coconut flour

–
1 tablespoon dried onion flakes

–
Dash each salt, pepper, and garlic powder

Directions:

Preheat oven to 375
degrees.
Combine the cauliflower,
jalapeno and eggs.
Add in the melted
butter.
Stir in all of the
cheeses.
Add the rest of the
ingredients, and mix well.
Divide the batter up into 12
prepared muffin tins.
Bake for 30 minutes, or until
golden brown.

Turn off heat and leave muffins
in oven for one hour.

Dessert-Recipe-1-Cheddar-Jalapeno-Muffins

Dessert Recipe 2: Banana Mini Muffins

89.4 Calories

5.0g of carbs

7.3g of fats

1.1g of fiber

2.5g of protein

Ingredients:

–
3 ripe bananas

–
1 cup walnuts

–
1/3 cup melted butter

–
4 eggs at room temperature

–
2 tablespoons honey

–
1 teaspoon vanilla

–
2 cups almond flour

–
1 teaspoon each baking powder and baking soda

–
1/2 teaspoon salt

–
1/2 tablespoon cinnamon

Directions:

Preheat oven to 250
degrees.
Combine bananas and butter
until smooth.
Add in butter, eggs, honey and
vanilla.
Mix in rest of
ingredients.
Divide batter between greased
mini-muffin tins.
Bake for 15 minutes.

Dessert Recipe 3: Blueberry Lemon Keto Muffins

184 calories

6g of carbs

17g of fat

2g of fiber

5g of protein

Ingredients:

–
2 cups Almond Flour

–
1 cup heavy cream

–
2 eggs at room temperature

–
1/8 cup melted butter

–
4 packets of Stevia

–
1/2 teaspoon baking soda

–
1/2 teaspoon lemon extract

–
1/2 teaspoon lemon zest

–
1/4 teaspoon salt

–
1/2 cup fresh blueberries

Directions:

Preheat oven to 350
degrees.
Mix the almond flour and heavy
cream
Stir in eggs.
Add butter, sweetener, baking
soda, lemon extract, lemon zest and salt.
Fold in blueberries.
Spoon batter into prepared
muffin tins until about 1/2 full. (Will make up to 15 muffins)
Bake for 20 minutes.

Dessert Recipe 4: Orange Cranberry Muffins

217 calories

8.1g of carbs

18.6g of fat

6.9g of protein

Ingredients:

–
4 large eggs, separated

–
1/4 cup melted coconut oil

–
1/2 cup coconut milk

–
Zest from 1 orange

–
1 1/2 cup almond flour

–
1/4 cup coconut flour

–
2 tablespoon ground Chia seeds

–
1 teaspoon cinnamon

–
1 teaspoon baking soda

–
2 teaspoons cream of tartar

–
1/4 teaspoon sea salt

–
1/2 cup Erythritol or Swerve

–
10 drops Stevia extract

–
1 1/2 cup cranberries

Directions:

Preheat oven to 350
degrees.
Combine egg yolks with coconut
oil, Erythritol or Swerve, and Stevia until creamy.
Add the orange zest, coconut
flour, almond flour, Chia seeds, cinnamon, baking soda, and salt.
In a separate bowl, beat the
egg whites and cream of tartar until they soft stiff peaks.
Gently fold the egg whites in
with the egg yolks mixture without deflating them.
Add batter to prepared muffin
tins.
Back 30 minutes.

Dessert-Recipe-4-Orange-Cranberry-Muffins

Dessert Recipe 5: Pumpkin Raspberry Muffins

145 calories

3.8g of carbs

12g of fat

3g of protein

Ingredients:

–
1/2 cup softened butter

–
1/4 cup almond butter

–
1/2 cup Erythritol or Swerve

–
1 can water chestnuts

–
1 teaspoon each nutmeg and cinnamon

–
2 eggs

–
1 teaspoon vanilla extract

–
1 15 ounce can pumpkin puree

–
1 teaspoon baking powder

–
1 cup coconut flour

–
1 cup fresh raspberries

Directions:

Preheat oven to 350
degrees.
Blend the butter, almond
butter, and Erythritol or Swerve until creamy.
Add the water chestnuts until
smooth.
Add the cinnamon, nutmeg, eggs,
vanilla and pumpkin puree.
Add baking powder and coconut
flour, adjusting the coconut flour until you have a thick batter.
Add the batter to prepared
muffin tins.
Top with fresh
raspberries.
Bake for 1 hour.

Dessert Recipe 6: Chia Seed Strawberry Lemon Muffins

132 calories

16g of carbs

4.4g of fat

4.2g of fiber

8.3g of protein

Ingredients:

–
1/2 cup and 2 tablespoons coconut flour

–
1 teaspoon xanthan gum

–
3/4 teaspoon each baking powder and baking
soda

–
1/4 teaspoon sea salt

–
1 tablespoon Chia seeds

–
Zest from 1 lemon

–
1 tablespoon melted coconut oil

–
1 teaspoon vanilla extract

–
1/4 cup Greek yogurt

–
1/4 cup agave

–
1/4 cup freshly squeezed lemon juice

–
1/3 cup almond milk

–
1/4 cup cacao powder

–
1 cup diced strawberries

Directions:

Preheat oven to 350
degrees.
Combine the coconut flour,
xanthan gum, baking powder, baking soda, salt, Chia seeds, lemon zest, and cacao
powder.
In another bowl, whisk the
coconut oil or butter, egg, and vanilla.
Add the Greek yogurt until
smooth.
Stir in the agave, lemon juice,
and almond milk.
Add the dry ingredients.
Fold in the
strawberries.
Divide the batter into prepared
muffin tins.
Bake for 25 minutes.

Dessert-Recipe-6-Chia-Seed-Strawberry-Lemon-Muffins

Low Carb Desserts Best Recipes of Muffins