Low Carb, Gluten, and Dairy-Free Recipe

Indulge in these flavorful muffins that are not only low-carb but also gluten and dairy-free. Made with almond flour, coconut flour, and ground flaxseed, these muffins are packed with fiber and healthy fats. They're perfect for anyone following a keto or grain-free lifestyle!

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 2 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 2 tbsp apple cider vinegar
• 2 tbsp erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract

Instructions:

Preheat the oven to 350F 175C and line a muffin tin with paper liners

In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, baking powder, and sea salt

In a separate bowl, whisk together eggs, melted coconut oil, unsweetened almond milk, apple cider vinegar, erythritol, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until well combined

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full

Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean

Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely

Enjoy these delicious low-carb, gluten, and dairy-free muffins as a satisfying snack or breakfast option!