Such muffin recipes can help you satisfy your sweet cravings even when you’re on a low-carb diet. Basically, any muffin recipe can be turned into a low-carb one by replacing the sugar with a sweetener and the all purpose flour with whole-grain flour or with almond flour or soy flour. In this recipe we’ve used almond flour and ground flax seed.

Ingredients:

• 1 1/2 cups almond flour
• 1 cup ground flax seed
• 2 eggs
• 1/4 cup heavy cream
• 2 teaspoons baking powder
• 1/3 cup liquid sweetener (instead of sugar)
• 1/2 cup butter, melted
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1 cup walnuts, chopped

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes 12 muffins

Cooking procedure:

Stir together in a bowl all dry ingredients, then make a well in the middle of the bowl. In another bowl, mix the eggs with the heavy cream and with the sugar substitute. Add about 1/3 cup of water or soda, then pour them over the dry mix and stir everything well. Prepare the muffin tin by greasing it with butter or by lining it with muffin paper cups. Fill the cups 2/3 with the muffin batter. Take care to spoon equal amounts in each cup, so they can get baked all in the same time. Bake them for about 20 minutes, then try one with a toothpick to see if they are ready. The toothpick should come out clear, that’s the sign you’re done. If you’re a long term low-carb dieter, you may welcome some variations of this recipe. Bananas, blackberries, pumpkin, apricots or sugar-free fruit jam would make great muffins, healthy and low on carbohydrates, perfect for breakfast or for snacks over the day.