I cannot believe it’s already Thursday. This week has been flying by!
I’m finishing up a few parts for my 2nd-trimester recap and will have that ready to go live tomorrow! I can’t believe the baby will be here in a few months. Life hasn’t slowed down one bit. Yesterday, I had to get my 1-hour GD glucose test. It was not as bad as I anticipated, but I did get a bit of a sugar crash in the afternoon. I wanted to curl up in a ball and sleep. The weird thing was that even though I had all of that sugar in my system, I was craving something sweet. I decided to make low-carb, and no added sugar muffins in the afternoon with a cup of decaf coffee. I used my lemon poppy seed muffins as my base and switched up a few ingredients to make them work.
These muffins turned out perfect, and the house smelled like a bakery when they were in the oven. They did not taste like they were made with almond flour or added sugar. They’re gluten-free, dairy-free, made without butter, no added sugar, and made without flour! They also only have a few ingredients you most likely already have in your house. I’m so excited for you to try this recipe out! I included the video in this post so you can see how easy they are to make. Who doesn’t love a recipe you can make using one big bowl and no electric mixer?
Low Carb and Sugar-Free Muffin Ingredients
Monkfruit (you can use any sugar replacement of your choice)
Lily’s No Added Sugar Dark Chocolate Chips
Vanilla (also really delicious with almond extract)
Unsweetened Almond Milk (you can use any milk substitute)
Low Carb & No Added Sugar Chocolate Chip Muffins
- 2 1/2 Cups Almond Flour
- 1 Tbsp Baking Powder
- 1/4 Tsp Salt
- 1/2 Cup Monk Fruit
- 1 Cup Unsweetened Almond Milk
- 1 1/2 Tsps Vanilla
- 2 Large Eggs
- 1 Cup No-Added-Sugar Chocolate Chips
- Preheat oven to 350-degrees.
- Mix the almond flour, baking powder, salt, and monk fruit in a large bowl.
- Mix in the almond milk, eggs, and vanilla.
- Fold in the no-added-sugar chocolate chips.
- Evenly distribute the muffin batter into twelve liners.
- Bake for 25-27 minutes. Use the toothpick method to determine if they're done. Let them cool in the muffin pan for about fifteen minutes.
This recipe makes 12 perfect chocolate chip muffins! I stored them on my countertop next to the coffee maker for easy snacking. I may make a blueberry version of these later this afternoon. They look so pretty and inviting on the countertop. I’ve been purchasing spring flowers lately to put me in a warm-weather mood. Fortunately, it’s been in the ’60s, and 70’s here! All of my tulips and hyacinths are coming up from the ground. I need to get out later today to finish pruning the rest of my roses.
Each muffin has 8g of carbs, 3g fiber, 1g sugar, and 6g of protein!
I hope you all try this recipe out and enjoy it! 😊