Wonderfully light and fluffy almond flour muffins are keto and gluten-free. With 4 grams net carbs and 6 grams of protein per muffin, they make a wonderful breakfast choice. 😉
- 3 large eggs
- 1 cup sour cream
- 1 1/2 teaspoons stevia glycerite (equals 1/2 cup sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1½ cups blanched almond flour (6 oz)
- 1/4 teaspoon sea salt
- ½ teaspoon baking soda (make sure it’s fresh)
Preheat your oven to 325 degrees F. Line a muffin pan with 10 foil liners and grease the liners well.
In a medium bowl, whisk together the eggs, sour cream, stevia, vanilla, and orange zest.
Mix in the almond flour, whisking until the batter is smooth and free of lumps.
Mix in the sea salt and the baking soda.
Using an ice cream scoop, divide the thin batter evenly among the muffin liners.
Bake until the top is golden and a toothpick inserted in center comes out clean, 20-25 minutes.
Cool the muffins in the pan on a wire rack for 20 minutes, then serve. If you wish, you can lightly dust the muffins with Swerve Confectioners to make them prettier.