Low Carb With The Carrs

Your Favorite Retro Recipes Made Gluten Free

Gluten free walnut muffins baked in muffin tin
Hand holding an lemon poppyseed muffin close up
Keto blueberry muffin closeup
Bakery stop gluten-free keto chocolate chip muffins.

Gluten Free Low Carb Muffins – 1/2 dozen (6 regular sized muffins)

$15.00

Ingredients used: Bob’s Red Mill Coconut Flour Baking Soda Salt Stevia Ground Cinnamon (only on walnut muffins) Avocado oil, melted coconut oil, or melted butter Large Eggs; room temperature Heavy Cream or coconut milk Keto Maple Syrup, or Keto Honey Substitute (both are made fresh from my recipe) Apple Cider Vinegar Vanilla Extract  

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Description

This listing is for 1/2 dozen(6 regular sized muffins).

If you choose blueberry, fresh blueberries will be added.

If you choose lemon poppyseed, lemon extract and poppyseeds will be added.

If you choose walnut, chopped walnuts will be added to the batter and sprinkled on top.

If you choose chocolate chip, sugar free chocolate chips will be added to the batter.

Muffin liners are paper and each one will be individually wrapped in plastic wrap for extra freshness.

These gluten-free muffins are perfect for breakfast, a snack, or any time you crave a delicious baked good without wheat flour or xanthan gum.

They are packed with the goodness of coconut flour, aromatic cinnamon, and the additions you choose.

They keep frozen up to 3 months and thaw quickly on the counter or in an oven at 300F for 8 minutes.

Additional information

1/2 doz. Gluten Free Low Carb Muffins

Walnut, Lemon Poppyseed, Blueberry, Chocolate Chip

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