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!
How to Make Low Carb Redcurrant Muffins
To prepare the batter, mix together almond flour, low carb sweetener (I used Lakanto, but 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 20-25 minutes or until cooked through. Let cool for five minutes, then transfer them to a cooling rack.
Don't they look pretty?!?
- 1½ cups almond flour
- ¼ cup low carb sweetener, eg Lakanto
- 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 20-25 minutes or until cooked through.
- Let cool for 5 minutes, then transfer the muffins to a cooling rack.
5g net carbs per muffin
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Nutrition InformationYield 6 Serving Size 1 Muffin
Amount Per ServingCalories 220Total Fat 19gSaturated Fat 3gCholesterol 64mgSodium 60mgCarbohydrates 8gNet Carbohydrates 5gFiber 3gSugar 1gProtein 8g
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