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Low-Carb, Gluten-Free Apricot Muffins With Almond Flour

I love cooking, but I had to make some big changes when my doctor put me on a low-carb diet. Luckily, healthy food can still be tasty!

These apricot muffins are low carb and gluten-free

These apricot muffins are low carb and gluten-free

About Almond Flour Muffins

These muffins are low in carbs, low in sugar, and gluten-free. They do have a different texture than muffins that are made with regular flour and sugar, but they are very flavorful, nonetheless. I took a basic almond flour recipe and made a few changes to make it moist and sweet, even though there isn't any white sugar in the recipe. The only sugar is a little sprinkling on top.

The inside of the muffin showing the apricot.

The inside of the muffin showing the apricot.

Notes

  • Almond flour must be weighed, not measured, because one cup of almond flour is not the same as one cup of flour.
  • The original recipe called for almond milk, which you could certainly use, but I like buttermilk because it gives more taste and moisture. I never have buttermilk, so I just use the amount of milk called for, add one teaspoon of white vinegar, and let sit for five minutes. It never fails.
  • The original recipe called for two tablespoons of honey, which you could also use, but I wanted some fruit, so I used three tablespoons of apricot preserves instead. Use preserves rather than jelly so you get a little bit of the fruit. You could switch up preserve flavors, if you like.
  • I added 1/2 cup of Truvia brown sugar. You could use whatever brand of brown sugar substitute you like. The brown sugar also adds to flavor. Anything that adds more flavor is good.
  • I also added a dash of salt to cut the sweetness, which the original recipe didn't call for.
  • Optional: I topped the muffins with a sprinkle of raw sugar, which gave it just a little sweetness and crunch on top.

Read More From Delishably

Cook Time

Prep timeCook timeReady inYields

8 min

15 min

23 min

12 muffins

Ingredients

  • 8 ounces almond flour (must be weighed)
  • 1/2 teaspoon baking soda
  • Dash salt
  • 3 eggs, slightly scrambled
  • 1/2 cup truvia brown sugar, packed
  • 1/4 cup buttermilk
  • 3 tablespoons apricot preserves
  • 1 teaspoon lemon juice
  • Sprinkle raw sugar (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a medium mixing bowl, use a whisk to mix the almond flour, baking soda, and salt. Add the eggs, sugar, buttermilk, lemon juice, and apricot preserves.
  3. Spoon the batter into greased muffin tins and top with an optional sprinkle of raw sugar or turbinado cane sugar.
  4. Bake for 14 to 17 minutes, depending on your oven. Enjoy!

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© 2020 Rachel L Alba

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