Breakfasts, Recipes, Snacks, Uncategorized | 33 comments
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This recipe for Low-Carb Almond Cherry Muffins boasts awesome cherry flavor, but without the carbs. This recipe is suitable for low-carb, ketogenic, Atkins, LC/HF, gluten-free, grain-free and Banting diets.
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Rich cherry flavor, but low-carb? It seems like a contradiction in terms, but it’s true! How do we do it? We only use a quarter cup of cherries for the entire recipe, but cut each cherry into teeny pieces, so that each muffin gets its share of the good stuff. In addition, we add almonds and a bit of almond extract to the recipe. Almonds and cherries have flavors that work synergistically and make everything more cherry-like. Maybe it’s because they are in the same family, but whatever it is, the two flavors hold hands and take your tastebuds in the same direction.
These Low-Carb Almond Cherry Muffins, not only have deep cherry flavor, but also have a moist, tender texture that melts in your mouth. Jewels of cherry bedazzle these muffins and sliced almonds garnish the top. The result is a beautiful and tasty muffin.
Try these Low-Carb Almond Cherry Muffins for breakfast or enjoy with a cup of tea for a lovely afternoon pick-me-up. They are perfect to pop in a lunchbox and make a great grab-n-go treat. Enjoy!
-Annissa
5 from 1 vote
This recipe for Low-Carb Almond Cherry Muffins boasts awesome cherry flavor, but without the carbs. This recipe is suitable for low-carb, ketogenic, Atkins, LC/HF, gluten-free, grain-free and Banting diets.
Course Breakfast, Snack
Cuisine American, keto, low-carb
Keyword keto almond muffins, keto cherry muffins, keto muffins, low carb almond muffins, low carb cherry muffins, low carb muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 226 kcal
Author Annissa Slusher
Ingredients
- 2 1/2 cups super fine almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon grain-free baking powder
- 3/4 cup granulated stevia/erythritol blend
- 1/4 cup pasture-raised butter or coconut oil melted
- 4 pasture-raised eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup frozen cherries each cut into at least 8 pieces
- 1/2 cup sliced almonds divided
Instructions
Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.
In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined. whisk in the butter or coconut oil. Mixture will appear mealy.
In a separate bowl, whisk together eggs, almond milk, and vanilla and almond extracts.
Pour egg mixture into the dry ingredients and stir together. Stir in cherries and 1/4 cup sliced almonds, reserving 1/4 cup almonds for later.
Spoon batter into the prepared muffin pan, filling each cavity 2/3 to 3/4 of the way full. Sprinkle with the remaining sliced almonds.
Bake for 25-30 minutes or until the tops spring back when lightly touched.
Recipe Notes
Per serving (1 muffin):
Net Carbs (g): 6
Nutrition Facts
Low-Carb Almond Cherry Muffins
Amount Per Serving (1 muffin)
Calories 226 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 9g3%
Fiber 3g13%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Sharon Wu on January 24, 2017 at 12:09 am
Omggg you had me at low carbs… but those photos make this dessert even more perf! Thanks for sharing xo, sharon
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Harper and Annissa Slusher on January 24, 2017 at 11:16 am
Thanks so much!
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candy on January 26, 2017 at 1:01 pm
Love a good cherry muffin and putting the almonds on top is a nice touch. Grab and go breakfast.
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Harper and Annissa Slusher on January 26, 2017 at 4:07 pm
Yep! Grab and go is my kind of breakfast!
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Maggie Unzueta on January 26, 2017 at 1:50 pm
These muffins look perfect for breakfast with some coffee. YUM!
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Harper and Annissa Slusher on January 26, 2017 at 4:08 pm
Thanks!
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Kristy on November 20, 2020 at 1:09 pm
Can I substitute blackberries instead of cherries?
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Annissa Slusher on November 23, 2020 at 9:59 am
Blackberries might release some water and make damp areas around them in the muffins. You might want to try my recipe for blackberry muffins. For this recipe, I turn the blackberries into a filling, then put it in the muffin.
-AnnissaReply
Michaela on January 26, 2017 at 4:09 pm
As a photographer myself, first I want to say how gorgeous your food looks!!! I’m starving now ahhha. Thanks for sharing this, I am now a fan of your blog 🙂
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Harper and Annissa Slusher on January 26, 2017 at 8:01 pm
Thanks so much, Michaela! Harper does almost all of the photography on the site. I am so luck to have her as the other half of our team!
-AnnissaReply
Ashley on January 26, 2017 at 11:04 pm
I just pinned this!! These look absolutely delicious and right up my ally! Can’t wait to give them a try!
xoAshley
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Harper and Annissa Slusher on January 27, 2017 at 1:52 pm
Thanks so much for sharing! I hope you enjoy them.
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Sophie Gillum-Webb on January 27, 2017 at 4:37 am
These look delicious and so fabulous they are low carb!!! I will have to have a go at recreating them!
Sophie x
http://www.sophobsessed.comReply
Mytha on January 27, 2017 at 11:08 am
They look so yummy. Thanks for sharing, I need to try making them soon!
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Harper and Annissa Slusher on January 27, 2017 at 1:53 pm
Thanks! I hope you enjoy!
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Beverly Cleaveland on May 5, 2018 at 1:23 pm
Can I use other fruit that is low carb in its place like Strawberries Blueberries or Raspberries?
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Harper and Annissa Slusher on May 5, 2018 at 3:11 pm
Sure! Have fun with it!
-AnnissaReply
Roxana Lopez on July 11, 2018 at 9:45 pm
You never say what to do with the reserved 1/4 cup of almonds, but I’m surmising they get sprinkled on the muffins prior to baking. This recipe looks so delicious! I’ve been craving cherries lately. Will definitely be making these.
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Harper and Annissa Slusher on July 12, 2018 at 9:08 am
Yes, they get sprinkled on top prior to baking. I’ll add that to the recipe. Thanks for pointing it out!
-AnnissaReply
Theresa on August 18, 2018 at 11:19 pm
Do you put the almonds on top before or after baking?
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Harper and Annissa Slusher on August 20, 2018 at 9:27 am
I put them on before baking.
-AnnisssaReply
Tamera Alexander on January 17, 2019 at 8:39 pm
Just made these tonight, gals. So. Good! Thanks for doing all the heavy lifting so we can simply come along and bake and enjoy delightful Keto food!
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Annissa on January 17, 2019 at 8:54 pm
Thanks so much!
-AnnissaReply
Sharon Leslie on January 18, 2022 at 10:54 am
The almond extract really flavored these deliciously! I loved the cherries and will double those next time! Thank you for sharing your recipe!
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Cynthia on January 21, 2019 at 10:33 am
These muffins look amazing! Could I substitute coconut flour that I have on hand for the almond flour?
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Annissa on January 21, 2019 at 2:09 pm
Cynthia,
It would be better to wait until you have the almond flour. Coconut flour acts very differently than almond flour and I’m afraid you would need to make multiple alterations to make it work out.
-AnnissaReply
Cynthia on January 23, 2019 at 6:31 pm
Thank you for your reply…I will definitely wait and use the almond flour.
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Fara on July 18, 2019 at 3:21 pm
Can I use fresh fruit instead?
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Annissa on July 24, 2019 at 10:02 pm
The cherries I used in these muffins were fresh.
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Barbara on July 3, 2020 at 10:25 am
Could I use dried cherries?
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Annissa Slusher on July 3, 2020 at 4:50 pm
Dried cherries should work fine. Depending on how many you use, they may increase the carb content.
Annissa
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Sarah on January 10, 2021 at 12:42 pm
Can dairy milk be used in place of almond milk?
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Annissa Slusher on January 11, 2021 at 9:24 pm
Yes, dairy milk should work fine in the recipe.
-AnnissaReply
