Low Carb Muffins Base Recipe

These Low Carb Vanilla Muffins are the perfect snack for a healthy lifestyle. They are made with almond flour, eggs, coconut oil, and sweetened with erythritol. They are light and fluffy, and a perfect treat for those looking to cut back on carbs. Enjoy them as an afternoon snack or as a breakfast treat with your favorite coffee.

low carb muffin final result
low carb vanilla muffins

This is a base recipe for low carb muffins. These muffins by themselves already taste delicious, but you can use these as your starting point to make:

  • Chocolate muffins: add some cocoa powder and chocolate chips
  • Lemon muffins: add some lemon juice and lemon zest
  • Blueberry muffins: add blueberries to the batter before baking the muffins
  • Nuts: add chopped walnuts or pecan nuts

Why you’ll love this low carb muffins recipe

  • Easy to make
  • Moist and tender texture
  • Ready in 30 minutes

Ingredients that you’ll need

You can find the exact quantities in the recipe card at the end of this post.

  • Almond flour: try to buy almond flour with a fine texture; this will result in a better structure for the muffins
  • Erythritol sugar replacer: get an erythritol-based sugar replacer that has a 1-to-1 conversion rate with sugar. This means that 100g of erythritol sugar replaces 100g of sugar. The one I use has a bit of stevia added to reach this ratio.
  • Baking powder: this is needed to make your batter rise while baking
  • Sea salt: to balance out the taste
  • Coconut oil: this makes the recipe lactose-free and paleo.
  • Unsweetened almond milk: helps to make the batter have the right level of water
  • Eggs: try to use large eggs
  • Vanilla extract: to add vanilla taste

Ingredient substitutions

This low carb muffins recipe contains multiple ingredients that could be substituted:

  • Sweetener: you can also use normal sugar or coconut sugar
  • Coconut oil: you can also use normal butter
  • Unsweetened almond milk: any other milk
  • Vanilla extract: you could also use almond extract if you want to give more almond taste to these muffins

Low Carb Muffins Recipe Card

Low Carb Muffins Base Recipe

Low Carb Muffins Base Recipe

Recipe by Stephanie Lemoine
5 from 4 votes
Course: SnacksDifficulty: Easy


Prep time


Cooking time


Total time


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  • Dry Ingredients
  • 250 g 2 1/4 cup almond flour

  • 90 g 1/2 cup erythritol sugar replacer

  • 1,5 teaspoon 1,5 teaspoon baking powder

  • 1/4 teaspoon 1/4 teaspoon sea salt

  • Wet Ingredients
  • 1/2 cup 1/2 cup almond milk

  • 3 3 eggs

  • 1 teaspoon 1 teaspoon vanilla extract

  • 1/3 cup 1/3 cup coconut oil


  • Pre-heat the oven to 360°F (180°C)
  • Put all the dry ingredients in a bowl and mix together
  • Melt the coconut oil for 1 minute in a microwave at 650W
  • Add all the wet ingredients and mix until it forms a uniform batter
  • Distribute the batter among 12 cupcake cups and bake for 25 minutes


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