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Low Carb Desserts Best Recipes of Muffins

Low Carb Desserts Best Recipes of Muffins

Low Carb Desserts Best Recipes of Muffins
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:
  1. Preheat oven to 375
    degrees.
  2. Combine the cauliflower,
    jalapeno and eggs.
  3. Add in the melted
    butter.
  4. Stir in all of the
    cheeses.
  5. Add the rest of the
    ingredients, and mix well.
  6. Divide the batter up into 12
    prepared muffin tins.
  7. Bake for 30 minutes, or until
    golden brown.
  1. Turn off heat and leave muffins
    in oven for one hour.
Dessert-Recipe-1-Cheddar-Jalapeno-Muffins
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:

  1. Preheat oven to 250
    degrees.
  2. Combine bananas and butter
    until smooth.
  3. Add in butter, eggs, honey and
    vanilla.
  4. Mix in rest of
    ingredients.
  5. Divide batter between greased
    mini-muffin tins.
  6. 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:

  1. Preheat oven to 350
    degrees.
  2. Mix the almond flour and heavy
    cream
  3. Stir in eggs.
  4. Add butter, sweetener, baking
    soda, lemon extract, lemon zest and salt.
  5. Fold in blueberries.
  6. Spoon batter into prepared
    muffin tins until about 1/2 full. (Will make up to 15 muffins)
  7. 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:

  1. Preheat oven to 350
    degrees.
  2. Combine egg yolks with coconut
    oil, Erythritol or Swerve, and Stevia until creamy.
  3. Add the orange zest, coconut
    flour, almond flour, Chia seeds, cinnamon, baking soda, and salt.
  4. In a separate bowl, beat the
    egg whites and cream of tartar until they soft stiff peaks.
  5. Gently fold the egg whites in
    with the egg yolks mixture without deflating them.
  6. Add batter to prepared muffin
    tins.
  7. Back 30 minutes.
Dessert-Recipe-4-Orange-Cranberry-Muffins
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:
  1. Preheat oven to 350
    degrees.
  2. Blend the butter, almond
    butter, and Erythritol or Swerve until creamy.
  3. Add the water chestnuts until
    smooth.
  4. Add the cinnamon, nutmeg, eggs,
    vanilla and pumpkin puree.
  5. Add baking powder and coconut
    flour, adjusting the coconut flour until you have a thick batter.
  6. Add the batter to prepared
    muffin tins.
  7. Top with fresh
    raspberries.
  8. 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:
  1. Preheat oven to 350
    degrees.
  2. Combine the coconut flour,
    xanthan gum, baking powder, baking soda, salt, Chia seeds, lemon zest, and cacao
    powder.
  3. In another bowl, whisk the
    coconut oil or butter, egg, and vanilla.
  4. Add the Greek yogurt until
    smooth.
  5. Stir in the agave, lemon juice,
    and almond milk.
  6. Add the dry ingredients.
  7. Fold in the
    strawberries.
  8. Divide the batter into prepared
    muffin tins.
  9. Bake for 25 minutes.
Dessert-Recipe-6-Chia-Seed-Strawberry-Lemon-Muffins
Dessert-Recipe-6-Chia-Seed-Strawberry-Lemon-Muffins

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Written by eatwoo.com

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