As Healthy As Can Be!

Sugar, Dairy and Gluten Free Muffin Recipe with Almonds

Perfect dairy, gluten and sugar free muffins. Yes, it exists and it is delicious!

Muffin-gluten-free-chocolate-3-SunCakeMomTo find the perfect everything free low carb muffin sounds like an unattainable goal. It’s like dreaming of eating delicious and mildly filling clouds for hours without worrying of getting fat. And no this isn’t about the Floating Islands. It’s about never giving up, so after some unsuccessful attempts, changing or modifying ingredients there are some result now.  Delightfully delicious, healthy and a cool go to dessert for diabetics too. Well, you still can’t have them for hours on end as the almonds will haunt you for that but it’s something worth trying.

So here it comes, the perfect dairy, gluten-free low carb dessert recipe materialized in muffin form:

Ingredients:

 

  • ⅓ cup / 40g Flax seed (ground)
  • ⅞ cup / 100g Almond (ground)
  • 3 Eggs (separated)
  • 1 Tablespoon Unsweetened cocoa powder
  • 1 Teaspoon Stevia
  • 1 Teaspoon Vanilla extract
  • 1 Teaspoon Baking powder
  • ½ cup / 100ml Coconut or rice milk
  • 2 oz / 50g Almond (blanched and crushed for decoration)

How to make:

    1. Measure and grind flax seed until it has flour consistency.
    2. Measure and grind almonds.
    3. Crack and separate the eggs. Start with egg whites.Muffin-gluten-free-chocolate-process-9-SunCakeMom
    4. Beat egg whites until hard peaks form. Muffin-gluten-free-chocolate-process-10-SunCakeMom
    5. Beat yolks until they get light yellowish color. Muffin-gluten-free-chocolate-process-2-SunCakeMom
    6. Put a spoonful of unsweetened cocoa powder, stevia and vanilla extract with the egg yolks and mix until incorporates well. Muffin-gluten-free-chocolate-process-4-SunCakeMom
    7. Mix the rest of the dry ingredients (flax seed flour, ground almond and baking powder) in a bowl.Muffin-gluten-free-chocolate-process-6-SunCakeMom
    8. Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefullyMuffin-gluten-free-chocolate-process-7-SunCakeMom
    9. Finally fold egg whites really carefully in with the batter.Muffin-gluten-free-chocolate-process-8-SunCakeMom Try not to break egg whites as it gives the muffins the foamy texture. Muffin-gluten-free-chocolate-process-11-SunCakeMom
    10. Pour batter into the cupcake holders and if you fancy to sprinkle on some ground almond don’t hold back!Muffin-gluten-free-chocolate-process-12-SunCakeMom
    11. Decorate with any toppings of your preference. I used berries and almond with ours. Muffin-gluten-free-chocolate-process-14-SunCakeMom
    12.  Pop it in the preheated 356°F / 180°C oven for 25 minutes.
    13. Check it after 20 minutes (depending on your oven it could be ready earlier or later.)  You wonder how to check? I use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes. Check again if you’re not sure.Muffin-gluten-free-chocolate-1-SunCakeMom

 Muffin-gluten-free-chocolate-2-SunCakeMom

5 from 1 vote
Muffin-gluten-free-chocolate-3-SunCakeMom
Sugar, Dairy and Gluten Free Muffin Recipe with Almonds
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Perfect dairy, gluten and sugar free almond flour recipe. Yes, it exists and it is delicious!

Course: Dessert
Servings: 12
Author: Edi Baker - SunCakeMom
Ingredients
  • cup / 40g Flax seed ground
  • cup / 100g Almond ground
  • 3 Eggs separated
  • 1 Tablespoon Unsweetened cocoa powder
  • 1 Teaspoon Stevia
  • 1 Teaspoon Vanilla extract
  • 1 Teaspoon Baking powder
  • ½ cup / 100ml Coconut or rice milk
Instructions
  1. Measure and grind flax seed until it has flour consistency.

  2. Measure and grind almonds.
  3. Crack and separate the eggs. Start with egg whites.
  4. Beat egg whites until hard peaks form.
  5. Beat yolks until they get light yellowish color.

  6. Put a spoonful of unsweetened cocoa powder, stevia and vanilla extract with the egg yolks and mix until incorporates well.

  7. Mix the rest of the dry ingredients ( flax seed flour, grinded almond and baking powder) in a bowl.

  8. Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefully
  9. Finally fold egg whites really carefully in with the batter. Try not to break egg whites as it gives the muffins the foamy texture.
  10. Pour batter into the cupcake holders and if you fancy to sprinkle on some ground almond don't hold back!

  11. Pop it in the preheated 356°F / 180°C oven for 25 minutes.

  12. Check it after 20 minutes (depending on your oven it could be ready earlier or later.) You wonder how to check? I use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes. Check again if you’re not sure.

 

Don’t forget to stock up the basic ingredients:

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Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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