Description
Soft, moist, and bursting with cherries, these homemade low carb muffins are a perfect healthy treat or breakfast option.
Ingredients
2 cups almond flour
1/3 cup coconut flour
1/2 cup erythritol or preferred low-carb sweetener
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 large eggs
1/3 cup unsweetened almond milk
1/4 cup melted coconut oil or butter
1 tsp vanilla extract
3/4 cup pitted and chopped fresh or frozen cherries
Optional Topping:
Sliced almonds or a sprinkle of sweetener
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract.
Add wet ingredients to the dry ingredients and stir until well combined.
Gently fold in chopped cherries.
Divide the batter evenly among the muffin cups (about 2/3 full).
Bake for 20–25 minutes or until the tops are golden and a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Serve warm or at room temperature.
Notes
Use frozen cherries for convenience, but thaw and drain before folding into the batter.
For extra cherry flavor, add a few drops of cherry extract.
Muffins store well in the fridge for up to 5 days or freeze for up to 2 months.
Swap coconut oil with butter for a richer taste.
Adjust sweetness to taste based on your preferred low-carb sweetener.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
