I had a special request for low carb muffins for a prediabetic guest who had been told by her doctor to avoid "bread", but, she didn't want to miss out on my baking. Since we had one morning of her visit that there were no other guests, I decided to try a new recipe just for her (and her hubby). My absolute favorite gluten free muffin with rice flour is a cheese muffin. So, I decided to try a savory option with almond flour to keep the carbs to a minimum.
It is a very simple recipe that comes together quickly. Just put all the ingredients together in one bowl, stir, scoop into a muffin tin and bake for 20 minutes. The result is a muffin reminscent of a whole wheat muffin with only 3 grams of carbs per muffin! The recipe makes 8 muffins. Kim's suggestion to maximize enjoyment is to place the muffins back in the oven for a couple of minutes right before you eat them - the crust crisps up and makes them extra tasty. If you look closely, you can see the bits of sun-dried tomato, oregano, basil and parsley.
So, give the recipe a try and let me know what you think.
Gluten Free Almond Flour Cheese Muffins
Yield: 8 muffins - 3 grams of carbs per muffin
1/2 teaspoon baking soda
1/4 teaspoon vinegar
1 cup almond flour
2 large eggs, lightly beaten
1/4 cup heavy cream
1 Tablespoon olive oil
¼ cup of shredded Parmesan cheese
oregano, to taste
basil, to taste
cayenne pepper, to taste
parsley, to taste
sun-dried tomato, to taste
- Preheat oven to 350 degrees. Spray 8 muffin cups with PAM. (Fill remaining muffin cups 1/2 way with water to avoid hot spots.)
- Combine all ingredients in a large bowl.
- Evenly divide batter into prepared muffin cups.
- Bake for 20 minutes.