Low Carb Redcurrant Muffins

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! You could also make a low carb redcurrant margarita or a redcurrant and raspberry sorbet!

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?!?

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Redcurrant Muffins

4.67 from 9 votes

These redcurrant muffins are soft and delicious! Low carb and gluten free recipe.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Makes: 6 Muffins

Net Carbs: 5

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1½ cups almond flour
• ¼ cup low carb sweetener eg Lakanto
• 1 teaspoon baking powder
• 2 tbs melted butter
• ¼ cup unsweetened almond milk
• 2 eggs beaten
• ½ cup fresh redcurrants

Equipment

• Silicone Cupcake Liners Baking Cups - 12 Pack 

Step-by-Step Instructions

 

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1. Preheat the oven to 350F. Line a six-hole muffin pan with paper or silicone liners.
2. Mix together the almond flour, sweetener, and baking powder in a bowl.
3. Add in the melted butter, milk, and beaten eggs. Stir well until fully combined, then fold in the redcurrants.
4. Divide the mixture between 6 muffin cups, then bake for 20-25 minutes or until cooked through.
5. Let cool for 5 minutes, then transfer the muffins to a cooling rack.

Nutrition

Serving: 1MuffinCalories: 220kcalCarbohydrates: 8gProtein: 8gFat: 19gSaturated Fat: 3gCholesterol: 64mgSodium: 60mgFiber: 3gSugar: 1gNet Carbs: 5g

Notes

5g net carbs per muffin

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.