Low Carb Sugar-free Nutella Swirl Muffins
“These delicious sugar-free nutella swirl muffins feature a moist low carb almond flour muffin base made in the blender. They’re perfect for any ketogenic diet.” Low Carb Sugar-free Nutella Swirl Muffins – You must try this recipe.
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- 1 1/2 cups Almond Flour (130 g)
- 1 tbsp whey protein isolate (I use Isopure Zero Carb) (optional)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup heavy cream
- 1/3 cup Sukrin :1 (sugar-free granulated sugar alternative)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- Preheat oven to 350 degrees F and place rack to the middle position. Line 6 regular sized muffin wells with parchment liners. Warm the Sukrin Chocolate Hazelnut Spread in the microwave for 20-30 seconds or until it is easy to drizzle from a teaspoon.
- [NOTE: I have a 15 year old Oster blender, so these directions are perfect for me.] Put the the wet ingredients into the blender. Then put the dry ingredients into the blender. Turn the blender on low and blend.
- Remove the lid and help the process out with a spatula. Turn up to medium low and blend for 20 seconds or until the batter is smooth and nicely aerated.
- Divide the muffin batter between 6 muffin wells, filling 3/4 full.
- Drizzle 1 teaspoon of the Sukrin Chocolate Hazelnut Spread over each muffin and swirl/mix with a toothpick.
- Bake for 25-35 minutes or until the tops of the muffins are firm and springy to the touch but still sound moist. Let cool for 5 minutes in the muffin tin then remove to a cooling rack.
- Refrigerate in an airtight container for 7-10 days or keep on the counter for up to 5 days.
- Make 6 muffins at 5 net carbs each.
- The protein powder helps the muffins keep their shape and not collapse in the middle once the hazelnut spread is added. I did not use it in the muffins in the pictures and you can see a dip where they collapsed a bit. They are still delicious, but are better with the protein powder. I’ll leave the choice up to you.
Per Serving: 255 calories; 22 g fat; 6 g carbohydrates; 9 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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