Ok - just made these 3 ways - FYI a batch without any chips is about 3 cups - which is about 1/4 cup per muffin - so i divided it into 3 batches - the first batch was 3/4 cup batter to which I added 9 drops of stevia maple flavor (made 3 muffins) so tasty - the next batch was 3/4 cup to which I added 1 1/2 tbs spoon salted carmel chips (3 muffins) delish - and the last 1 1/2 cups I added 2 1/2 tbs of milk choclate chips (6 muffins) WOW so good - THANK YOU so much for this recipe that you can mix and match into many many different flavors - my next batch i will do some blueberries and raspberries , blackberries - who knows what ? so addictive already - did I say THANKS ! lol -
This was the recipe I was looking for...finally a delicious moist (but not too moist) muffin! The only things I subbed were 1/2C Truvia for the Brown Swerve, yougart in place of sour cream & blueberries instead of chips only because I wanted Blueberry Muffins and thought this might be a great base recipe for any muffins I wanted and I LOVED THEM! plus super easy👍
This is the best keto muffin recipe I have tried. I made this recipe today. Half the batter I made choc chip or half of batter I made blueberry lemon. They are so good. The only change I made to the batter was I added 2tsps of beef gelatin and 1/4 cup of brown swerve and 3/4 cup of Allorose sugar .My boyfriend ate 2 of them and he thought they were regular muffins with sugar.
This absolutely the best recipe to mix it up. I added orange extract because that goes good with the cranberries my sister dehydrated for me. (Too expensive to buy the sugar free ones) I added Lily's white chocolate chips because they are great with cranberries. Then who doesn't want pecans with their chocolate chips? A smack of cinnamon and it ROCKED! Thank you.
I made muffins following your recipe last night. They turned out PERFECT. Thank you for sharing your recipe. The only thing I dint like was adding 2 tsp of baking powder.. I wish if we could find a different way Thank you once again for sharing Love from seattle
Do you not like it because you can taste it or because you feel like it shouldn't need that amount? If it's because of taste, I recommend finding a good aluminum free baking powder.
I didn't know you were a PDX girl, too! I am a health coach living here and use your recipes a lot! Love ur approach to everything and am cheering you on!! :)
Looks easy enough for me! I've got some banana extract just begging to get used. They turned out great, but the second batch was even better, substituting half of the almond flour with pecan flour and using pecan pieces instead of the chocolate chips.
I just made your recipe and you knocked it out of the park! They were DELICIOUS! I don't usually leave comments but you deserve a huge shout out for this one! I even enjoyed licking the batter off the scoop!
These muffins are probably the best muffins I’ve tasted and I have used a lot of different recipes these are so close to your regular muffins that I’m making them two days in a row even my friends have tasted them absolutely love them I’ve added blueberries macadamia nuts and hazelnuts to it it taste absolutely moist sums up for this recipe
Hi Carolyn, I have a question but not about this recipe, I hope that's ok...? I have your kindle Ultimate Baking Book and I made the Keto Yeast Bread and fir starters, there was no oven temp noted that I could see so I baked it at 375 degrees f. The recipe said to bake it for 50 minutes - unless I saw it wrong, which is entirely possible , but I only baked it for like 30 and think that was too long. The bread texture is good, but, it has that icky dryness that can happen in keto baking. What did I do wrong? It was salvageable because when it's toasted and slathered with butter it is much better. Thank you for all the time, effort and care you take to provide these AMAZING recipes, explanations, guidance tips and the education so staying keto is a joy instead of feeling like we're missing something. I absolutely abhor shredded coconut, and you have some recipes that I sooooo want to try but, they contain coconut...can something replace that? (Coconut flour is ok as long as the flavor isn't too strong) Thank you again Miss Carolyn!
Thank you thank you look so yummy and I am gluten-free and I have Celiac and also sometimes I do eat keto but not all the time but I don’t eat too much flour from gluten-free because it still is too much is starch for me Bless you and I can’t wait to make that
I love your recipes, but......I would eat them all in one sitting 😋 that is why I switched to carnivore. Currently down 50 lbs of fat. When I reach 100 lbs down I will revisit keto. 👍🤗🥳
@@AllDayIDreamAboutFood Have you tried Okara Flour? It's a coconut flour replacement I found in Whole Foods. I thought it would be great to enjoy a keto baked good without coconut flavor creeping in the background. Lol The brand I found is Renewal Mill Organic Okara Flour.
I have been craving lemon poppyseed muffins. Any guidance on how to flavor them? Would you suggest using lemon juice? Lemon zest? lemon extract? Or a combination of all 3?
How did yours work out? Glad you asked - I've been craving these for ages. I have a great product I'm gonna try this with - True Lemon. It's little packets of desiccated lemon and it's a fantastic way to flavour recipes without adding liquid. And because it's dehydrated, it packs a big punch.
I made this with non fat Greek yogurt bc it was all I had on hand. The mixture became overly dry when I added the dry ingredients so I added two more eggs. It turned out great but I’m going to try full fat yogurt and maybe a bit less flour next time. I made with raspberries and white chocolate and they still turned out fabulous. Thanks for the recipe!!!
Would really like to try these but being from U.K. I really struggle with the cup measurements and different websites give different opinions on the weight of almond flour in grams. Some say 120g per cup, some say 100g so either way it’s going to be a big difference. I do have some cups but from what I understand even our British cups are different to American cups. I love your channel but is there any chance you could broaden your horizons with actual weights for your European fans? Thanks 🙏🏻🇬🇧
One of my issues with keto baked goods is the lack of fibre. I have to eat a minimum of 25 Gr of fibre a day, or I suffer the consequences. Does the almond flour have enough fibre? I also cannot handle the “ols” that are in swerve etc sorbitol, maltitol etc. So I’d probably have to go with sugar, sigh. This look so good.
Thank you for sharing your recipes and tips! One recommendation - most of your recipes are a full batch. It’s too much baked goods for most keto/ low carb followers. Generally, only one or two folks follow the restricted diet. The suggestion is to halve your recipes and make smaller batches
Hi Eva. I have TONS of small batch recipes on my website, and I even have a small batch ebook. Please take a look on the site itself alldayidreamaboutfood.com
Hi Carolyn - what do you actually mean when you refer to "almond flour"? Do you mean plain blanched almonds finely ground, or blached almonds with almond oil removed with much less fat content but a powdery consistency like a real wheal flour?
I just made this. 22 min and the tops were burnt to a crisp. The bottoms were ok but pretty hard to swallow. Not sweet at all. Maybe milk chocolate chips would be better. I used the Lilys semi sweet cuz that’s all I had. Very dense. Definitely need coffee or milk or something to get them down. I’ll try again and take them out after 18 min and add some more sweetener.
Thank you for the recipe ❤ I would like to make half of the batter with regular sugar for my family as they are not on keto. May I please know if i can subtitute with sugar and if it would be the same ammount?
If you are doing half the recipe that depends on how sweet you want your muffins . You can always half the recipe and taste batter before adding more sugar or sugar substitute.
@@AllDayIDreamAboutFood good day! Just wanted to say; I made these yesterday. I wanted to play with the flavors. This is what I did. 2 - Cream Cheese Flavoring 2 - Maple Flavoring 2 - Banana Flavoring added Walnuts 2 - Lemon Flavoring 2 - Peanut Butter Powder added Chocolate Chips 1 - Peanut Butter Powder added Salted Caramel Chip Next time I make the Peanut Butter ones; I am going to use Chocolate Protein Powder. I can freeze these, right? They are all really good! Thanks for such a great recipe. They don't taste low carb! Thanks again for all your hard work
Τhey look great and delicious 😋! But I have a question; I don't use protein powder. Can I replace it with something else?Or leave it out of the ingredients? Could we have an alternative choice?
I usually keep them on the counter in a covered container for a few days. And in the fridge or freezer if they will be around longer. The covered container keeps moisture in.
I have vanilla protein powder already so could I use that and leave out the vanilla? And would I need 3/4 teaspoon of some liquid to replace the vanilla or not necessarily? Thank you! Looking forward to making these 😊
Thanks fora great recipe. I’m wondering How much lifting are you doing? Your getting the neck bulk from lifting a lot of weight…maybe less weight same reps?
So I've been mulling over how to respond to this for several days. I want to gently suggest you rethink your approach, because critiquing another woman's appearance like this is just not appropriate. Nor is it kind. While you may not have meant it in that way, a comment such as this could have a lasting negative impact on someone with body image issues. Fortunately, I am not that person, as I am quite satisfied with my appearance. But given how much focus our society puts on women's looks, and how damaging it can be for so many, I recommend just not saying things like this.
You can add molasses to regular keto sweetener. Google it for measurements. Sorry I don't remember how much, maybe a tsp or Tbsp and if you can't find sugar free molasses regular molasses only adds a couple of carbs to the whole recipe. Hope this helps.
Any idea why all my muffins are a little rubbery after they cool down? Not sure if that’s how they’re supposed to be with almond flour, I’m new to this kind of baking. The cupcakes turned out fine but two sets of muffins have had a slight rubbery texture once cooled 😢
@@AllDayIDreamAboutFood Thank you so much for replying. I think you’re right, the one I made today, the batter was super wet. Could it also be caused by overmixing? It was perfect straight after being cooked and cooling slightly, moist, soft and lovely but this evening we had one and it had a slight rubbery texture :-(
@@AllDayIDreamAboutFood I just found your channel & I'm obsessed with all these recipes! I always have almond & coconut flour at home. The sugar alternatives I've tried aren't great. I'm going to try Swerve. Thank you for all you are doing for the keto community. You should have a ton more subscribers. Wholesome Yum doesn't compare to your recipes & their website gives me a huge headache.
Always struggle to get muffins and anything bread related, to be more light and fluffy, yet are dense and not fluffy. Any tips are welcome, is it really mainly down to the flour, it's just what all purpose flour does that almond flour etc does not? Thanks
@@AllDayIDreamAboutFood of course. Used Greek yogurt and whey protein in cakes and bread too yet still not light and fluffy. I find cooking time is so frustrating sometimes as its too dry lack of any taste tbh and if pull out early it's still too moist in parts. Just wanna get a muffin and bread bun recipe down to a tea, that's all. :)
@@KiLLaBushWooKiE I see. Okay something is not right on your end if they are dense. Do you live at altitude by chance? What almond flour are you using?
I just made some. They did rise just as you stated but didn't brown the way I thought. They are done I tested with a toothpick and didn't want to overbake them. Any suggestions?
Yes. I set the bake temperature to 350. You are probably right. Bc my goods are never done when the instructions say they should be. Thanks for replying!
I'm looking for a muffin using coconut flour Ugg this is the 2 nd one I found using almond😢I keep seeing chocolate chip muffins next to the checkout in the store 😳
Yum!! Have to make these muffins soon. Steve from Serious Keto is wanting to interview you. That would be so exceptional, you are both my favorite people for keto recipes that work. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rQejTL5pCWg.html. That is a link to the Seriousketo podcast where he mentions trying to contact you. Hopefully you guys can get together for a chat!
Very disappointed. Muffins very heavy and dense. Followed instructions exactly and used egg white protein. They rose well, baked for 23 minutes. Once cooled they shrunk. All these expensive ingredients wasted. So sad.
