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Keto Sweet Pistachio Muffins Recipe
You aren’t going to believe how amazing this Keto Sweet Pistachio Muffins Recipe is! Sweet, salty, nutty and delicious! These are great for B’fast, a snack or dessert. Try them with butter, peanut butter or cream cheese frosting for a sweet treat!
5
from
5
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Keto Bread
Cuisine
American
Servings
12
muffins
Calories
198
Ingredients
1x
2x
3x
4
Large Brown Eggs
1/2
c.
Butter
Unsalted
1/4
c.
Swerve
confectioners
1/4
c.
Organic Stevia Blend by Pyure
1
tsp
Vanilla Extract
1
tsp
Pistachio Extract by Watkins
1/2
c.
Almond Milk
Plain Or Original, Unsweetened
1
c.
Blanched Almond Flour by Nature's Eats
1/2
c.
Organic Coconut Flour Gluten Free by Arrowhead Mills
2
tsp
Baking Powder
1/2
tsp
Xanthan Gum by Bob's Red Mill
1
tsp
Himalayan Pink Salt
1/2
c.
Pistachio Nuts
crushed
Instructions
1.Preheat the oven to 325.
2.In a large mixing bowl- add eggs. Whisk until beaten.
3.In a separate bowl, melt butter until soft.
4.Add butter to large bowl, plus sweeteners, extracts and almond milk.
5.Blend until well incorporated.
6.In a medium bowl- add the rest of ingredients (except pistachios).
7.Whisk, making sure there are no clumps.
8.Add dry ingredients into large bowl. Mix well.
9.Add crushed pistachios, fold until blended.
10.Grease 12 muffin cups or liners.
(I used 6- 4” diameter baking cup liners)
11.Pour batter evenly into each well.
12.Tap to release any air bubbles.
13.Bake for 25-30 minutes.
14.Let cool before removing.
Notes
Nutrition per serving Calories 198, Total C 12g, Fiber 3g, SA 6g, NC 3g, Fat 17g, Protein 6g
Nutrition
Serving:
1
muffin
|
Calories:
198
|
Carbohydrates:
12
g
|
Protein:
6
g
|
Fat:
17
g
|
Fiber:
3
g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our
nutrition policy.
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