This is an easy recipe for making low carb muffins with almond flour and chopped nuts. They're soft and fluffy, with a distinct banana flavor.
- 1 cup
almond flour(Note 1)
- 1/2 cup finely chopped walnuts (Note 2)
- 1/3 cup sour cream
- 1/3 cup
powdered erythritol or 1/4 cup confectioners swerve sweetener(Note 3)
- 1 large egg
- 1.5 tablespoons avocado oil or melted coconut oil
- 2 teaspoons
banana extract(Note 4)
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- Prepare: Preheat oven to 350 F.
- Make Batter: Whisk almond flour, sweetener, baking soda, and salt in bowl until well-mixed. Lightly beat egg by hand in another bowl, then stir with sour cream, oil, and banana extract until smooth. Combine wet and dry mixtures by stirring until well-mixed, then stir in nuts.
|Makes 7 Servings|
|Amount Per Serving (1 small muffin):|
|Calories 210 (84% from fat)|
|Total Fat 19g||30%|
|Saturated Fat 3g||13%|
|Net Carb 2g|
|Total Carb 4.5g (Note 7)||1%|
|Dietary Fiber 2.5g||9%|
I made these muffins yesterday and found them to be quite tasty. I misread the directions for powdered erythritol and used granular instead–the brand called Pyure. It was a happy accident, as the muffins were perfect and yummy. Additionally, I didn’t bother to chop the walnuts, since only my hubby and I would be eating the muffins, but rather, threw in the entire halves, and the muffins still held up well. I doubled the ingredients to make a full dozen in the muffin tin and it worked perfectly. I will make these again and perhaps use pecans. As for finding banana extract, I stumbled upon a giant extracts rack at Menards, of all places. They carry the Watkins brand and I picked up banana extract for about $4 bucks.
Thanks for a keeper recipe!
Oh my god. Let me tell you what. These muffins are DELICIOUS. I used coconut oil and lakanto monkfruit sweetener…..GIRL….you are a genius! I have been on keto since February and have lost 50 pounds (with several cheat days lol) and I have yet to find a good muffin recipe…until this one. WOW. Perfect consistency and very moist and delicious. My fiancé told me it was the best keto anything she’s ever had! Thank you for this recipe!
These were crazy delicious! I have been having a bit of a hard time getting used to the almond flour foods to use in place of wheat flour foods but this one was the first thing that I totally loved using almond flour. They were light and fluffy and tasted like I had used real bananas in them which was wonderful. I was really missing muffins so these made my day!
First of all, this is the best KETO muffin recipe I’ve had to date (Keto since Jan 2019). I liked this recipe so much after eating the first batch that I made another a few days later and then a 3rd in which I substituted lemon extract for the banana and a few blueberries for the walnuts. Success again! I’m sure it changed the carb count a little but I didn’t go overboard on the blueberries. Thank you!!!
Best Keto muffins ever! Reminds me of banana bread I used to have pre-Keto. Thank you!!!
I never usually comment or give feedback about recipes but this by far is the best muffin I’ve had on keto ever .. I used coconut oil and they were amazing.
I just made these muffins and they are so good. I have been searching for a banana bread/muffin recipe that was keto friendly and I finally found it. Thank you for sharing! Can it be made into a bread recipe?
Glad to hear you enjoyed it, Alexandra! I haven’t tried making this into a bread recipe so I can’t say how it’ll turn out. If you give it a try, please let me know how it goes!
I also used coconut oil, one banana instead of part of the sour cream (for a double batch), monkfruit sweetner, and barely chopped the walnuts. These were the best keto baked item I’ve ever made or tasted. Was on the phone with my mom while mixing them up so I don’t even know if I measured correctly and they still turned out perfect. Kudos to Julia-one recipe closer to being able to stick to keto. thank you!
I made these with Lakanto golden & i used 1 tablespoon of extract….really good and had no problems with the sweetener not being powdered or the extra flavoring. I also added a teaspoon of cinnamon. I’ve really missed banana bread and am so happy that these are really close.
I used monk fruit. They were good.
Can you freeze these muffins once baked and cooled?
Can I replace the sour cream with either heavy cream or greek yoghurt? or what else can one use in place of sour cream?
Can I use liquid Stevia?
I don’t recommend it because by omitting erythritol (a dry sweetener), it’ll alter the ratio of dry to wet ingredients in the recipe.
For the first time I ate something that was delicious and didn’t taste of egg, so impressed. I used less sugar, used a banana and pecans, as I didn’t have walnuts. Guess what I’m doing with the other kilo of bananas!