Plain Low Carb Seed Muffins Recipes
PLAIN LOW-CARB SEED MUFFINS
These are low in carbs but full of fiber and heart healthy fatty acids!! You can use chia seeds instead of psyllium husk and either make those muffins plain, salty or sweet. I've already tried them with cheddar added or syrup and cinnamon - yummy!
Provided by Mia in Germany
Categories < 60 Mins
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 380°F.
- Grind flax seed and pumpkin seed as finely as possible.
- In a big mixing bowl, combine ground seeds, nuts, baking powder, soda and salt.
- Divide eggs.
- Beat egg whites until stiff.
- Soak psyllium husks or chia seeds in 1/2 cup water.
- Cream together egg yolks, 1 cup water and 3/4 cup buttermilk, then mix in soaked psyllium or chia.
- Dump liquid into dry ingredients, combine thoroughly.
- Line 12 muffin tins with papers.
- Check batter: It should be creamy, not too thick - if it's to thick, add a little more water until it's smooth.
- Fold in stiff egg whites.
- Fill batter into muffin tins, bake at 380° for about 20 minutes or until toothpick inserted into the middle of a muffin comes out clean.
- Immediately remove muffins from muffin tray and let cool completely on a wire rack.
- If you like sweet muffins, add sweetener and spices to taste (great with cinnamon) to the batter. I use to eat them instead of sandwich rolls.
- Enjoy!
Nutrition Facts : Calories 183.6, Fat 14.6, SaturatedFat 1.8, Cholesterol 35.9, Sodium 267.8, Carbohydrate 8.4, Fiber 6.2, Sugar 1.3, Protein 7.3
KETO LOW-CARB LEMON POPPY SEED MUFFINS
These are high in fat but you could probably substitute water for cream if you wanted to cut the calories down a little.
Provided by Nicki Morganti
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
- Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
- Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
- Bake in the preheated oven until tops are golden, 15 to 20 minutes.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 10 g, Cholesterol 87.9 mg, Fat 10.7 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 240 mg, Sugar 0.5 g
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