These Redcurrant Muffins are fantastic for a summer baked treat! Low carb, sugar free, and gluten free recipe.
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Last week my neighbor took me to a farmer’s market that I’d not been to before. It was a wonderfully sunny day, and the place had a great atmosphere. As I stocked up on everything from summer squash to eggs to smoked fish, at one stall I found some redcurrants! I don’t think I’ve ever seen redcurrants for sale since I moved to the US, so I snapped up a punnet pretty quickly!
Redcurrants contain about 10g net carbs per cup – but you can get a lot in a cup!!! I love just taking out one of the stems, and pulling off all the berries for a quick sweet snack. However, I wanted to make *some* kind of recipe with them!
I’ve made blueberry muffins before (although I used a low carb baking mix for that recipe), and I just love the pop of the berries! So I figured redcurrants might work well too – and they did! Within the muffin you find little pockets of intense fruit – they’re REALLY good!
So if you ever see redcurrants for sale – get some!
To prepare the batter, mix together almond flour, low carb sweetener (I used xylitol, but something like Swerve would also work well), and baking powder in a large bowl.
Add in melted butter, unsweetened almond milk, and beaten eggs. Stir the batter until it is fully combined, then fold in the redcurrants. Oh – and the speediest way to get the redcurrants off the stalk is by dragging a fork down the stem!
Divide the mixture between six muffin cups (lined with paper or silicone liners).
Bake them in a preheated oven for 20-35 minutes or until cooked through.
These redcurrant muffins are soft and delicious! Low carb and gluten free recipe.
- 1½ cups almond flour
- ¼ cup low carb sweetener eg xylitol or Swerve
- 1 tsp baking powder
- 2 tbs melted butter
- ¼ cup unsweetened almond milk
- 2 eggs beaten
- ½ cup fresh redcurrants
Preheat the oven to 350F. Line a six-hole muffin pan with paper or silicone liners.
Mix together the almond flour, sweetener, and baking powder in a bowl.
- Add in the melted butter, milk, and beaten eggs. Stir well until fully combined, then fold in the redcurrants.
Divide the mixture between 6 muffin cups, then bake for 20-35 minutes or until cooked through.
5g net carbs per muffin
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