Strawberry Almond Muffins

Strawberry Almond Muffins

Strawberry Almond Muffins

This is an adaptation of a cake doughnut recipe by a low carber named StarAngel.  The resulting fruity muffin was truly moist and delicious!  This recipe is not suitable until the berry rung of Atkins Phase 2 OWL.

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1 c. flax meal

1 c. almond meal

1 T. coconut flour

1½ tsp. baking powder

¼ tsp. salt (omit if using salted butter)

Artificial Sweetener to equal 1 c. sugar (I used 2 T. Fiberfit + 10 drops liquid Splenda

½ c. unsalted butter

4 eggs, beaten

3/4 c. strawberries, sliced or chopped

½ c. + 3 T. water

¼ tsp. vanilla

DIRECTIONS:    Preheat oven to 350º.  Slice or chop berries and set aside.  In a large mixing bowl, beat the eggs and melted butter together with the water and vanilla.  Add the berries and stir.  Now measure all the dry ingredients into the bowl and beat the batter well with a spoon until it is  smooth.  Let it set for 1 minute to “thicken up”.  While waiting, line muffin tin with paper liners.  Using a 1/4 cup measure, scoop batter into 12 muffin cups as evenly as possible.  The batter will be almost to the top of the cups.  Pop into 350º oven for about 20 minutes or until a toothpick inserted in center comes out dry/clean.

NUTRITIONAL INFO:   Makes 12 muffins, each contains:

212 calories

18.2 g  fat

9.13 g carbs, 5.46 g fiber, 3.67 g NET CARBS

6.37 g protein

198 mg sodium



8 thoughts on “Strawberry Almond Muffins

  1. This is a great recipe! Not only does it taste good, but it is easy because everything can be mixed in one bowl by hand and the ingredients are common (at least to low carbers). Plus, it’s very versatile. The strawberries can be replaced with other berries or fruits and nuts are a nice addition. The muffins seem to have an even better consistency the next day when toasted or microwaved. (I refrigerate them overnight.) The muffins are very good as made directly following the recipe. I also like to replace the flax and almond meals with 1/2 cup flax meal and 1 1/2 cups of Jennifer Eloff’s splendid gluten free bake mix. The oat flour in the bake mix adds about 1 g carbs to each muffin but gives a more cake-like consistency. Thanks, Peggy!

  2. For us in Australia, what does one stick of butter mean in spoons or grams pls? Butter is typically packaged here in 250 grams.

  3. If I omit the berries and just add another spice like cinnamon, what would the carb count be?

    Thank you

    1. Eliminating the fruit drops carbs, but also fiber. The cinnamon slightly raises both. That works out to (per muffin) 8.55 carbs, but only 1.39 fiber or 7.16 NET CARBS. So you’ll get the fiber advantage leaving the berries in.

      By the way, if you’re not familiar with the FREE on-line nutrient/food trackers, I use to calculate these figures, which is based on USDA food database. I load the ingredients and divide the recipe totals by the number of servings. is another such food tracking site that is quite popular.

  4. You’re on a roll lately – SO many new recipes to try! This one is at the top of my list. Thank you so much for posting, and for being so prolific. 🙂

    1. I think you’ll like these DC! They are one of the better low-carb muffins I’ve done to date. 🙂

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