Cherry Almond Low Carb Muffins

Since I enjoy drinking my carbs, I exhaust all efforts in avoiding them in food. It is cherry season and we had a half bag of fresh cherries left that needed rescued from their looming trash can fate. I looked up a muffin recipe, tweaked it a little, and made the most amazing low carb Muffins! I am not a fan of Muffins, but these are delicious! They are not too sweet and they have a ton of flavor and fiber!

In all honesty I picked muffins because I was looking for an excuse to use my new ceramic muffin tin from William Sonoma.  It was white with a shiny gold rim and I had to give it a whirl!

So here are my steps for making these amazing, low carb, keto friendly muffins!


  • 2 1/2 cups of fine almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 3/4 cup xylitol 
  • 1/4 cup coconut oil
  • 4 farm fresh eggs
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract 
  • 1 cup fresh cherries, pits removed 
  • 1/2 cup sliced almonds
  • 1/4 cup flax seed meal

Step 1: Line your muffin tin or coat with coconut oil and preheat the oven to 350 degrees Fahrenheit. 

Step 2: Remove the pits from the cherries, wash, and then set to the side. 

Step 3: Whisk together the almond flour, salt, baking powder, flax seed meal, and xylitol. 

Step 4: Add in the coconut oil and stir until it is dissolved. 

Step 5: In a separate bowl mix the eggs, almond milk, almond extract, and vanilla extract. Once mixed, add to the larger bowl of dry ingredients. 

Step 6: Add in the sliced almonds and cherries. Then stir, stir, stir!

Step 7: Once mixed, scoop into the muffin liners. Fill until 3/4 of the way full. Bake for 20-30 minutes, or until lightly browned on the top. 

Step 8: Remove and let cool on a wire rack. 

Serious these are amazing! The pictures do them no justice. You can make substitutions to the flour, sugar, and milk to fit your dietary requirements. 

Let me know how your turn out! 



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