Gluten-Free Muffins With Almonds – a delicious recipe with Eggs, Cocoa, Stevia, Vanilla, Ground Flaxseeds, Ground Almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 356u00b0F or 180u00b0C.
2
Beat egg whites until hard peaks form. Set aside.
3
Beat yolks until light yellow in color. Add unsweetened cocoa powder, stevia and vanilla extract and mix well.
4
In a bowl, combine dry ingredients: ground flaxseeds, ground almonds, baking powder. Add dry ingredients to yolk mixture, alternating with coconut milk. Mix carefully. Finally, carefully fold in egg whites. Try not to deflate the egg whites as that gives the muffins their texture.
5
Pour batter into the cupcake holders. If desired, generously sprinkle crushed almonds on top as decoration.
6
Bake for 25 minutes. Check after 20 minutes-depending on your oven, it could be ready earlier or later. To check, insert a needle or fork into the muffin. If it comes out clean, the muffin is baked; if there is some batter on it, put tray back for another 5-10 minutes.
509
kcal
Calories
40
g
Fat
21
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 Eggs, Separated, 1 Tablespoon Cocoa Powder, 1 teaspoon Stevia, 1 teaspoon Vanilla Extract, and more.
Yes, Gluten-Free Muffins With Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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