Low-carb almond and lemon muffins

Low-carb almond and lemon muffins made with blanched almond flour, lemon zest, eggs and a little yacon syrup – little cakes for when friends drop by for coffee.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 250 kcal per serving
• Protein: 12 g
• Fat: 20 g
• Carbs: 5 g

Ingredients

• 100g almond flour
• 2 organic eggs
• 2 tbsp coconut oil
• 1 lemon
• 1 tbsp yacon syrup
• 1 tsp baking powder

Method

You’ll need: oven · saucepan · muffin tin · grater

1. Preheat the oven to 180 °C (160 °C fan) and put four paper cases into a muffin tin.
2. Melt the coconut oil in a small pan and finely grate the zest of the lemon, washed in hot water.
3. Whisk the eggs with the coconut oil, yacon syrup, lemon zest and a little squeezed lemon juice.
4. Mix the almond flour with the baking powder, add it and quickly stir everything into a moist batter.
5. Divide the batter between the four cases and bake the muffins for 20 min until golden.

Good to know

No wheat flour, no table sugar. These little cakes are based on ground almonds and taste wonderfully fresh and lemony.

Swaps

Lemon → orange (for fruitier, slightly more wintry orange muffins).

Cooking tips

The muffins are still very delicate after baking. Make sure they cool completely before you remove the paper.

Storage

Store the cooled muffins in an airtight container so they don't dry out by the next day.

Allergens

Contains eggs and tree nuts (almonds). Completely lactose-free and gluten-free.

Dairy-free recipes