Bakery muffins are sugar bombs, but almond flour and a sweetener make moist, lightly sweet muffins with a fraction of the carbs. The air fryer bakes them in silicone cases in under 20 minutes. Here's how, with the numbers.
Key takeaways
Q: How do you make low-carb muffins in an air fryer?
A: Mix an almond-flour batter with a sweetener and bake in silicone cases — air fry at 160°C (320°F) for 14–18 minutes, around 4g carbs each.
Q: What keeps them low-carb?
A: Almond flour and a sweetener in place of wheat flour and sugar.
The method
Almond flour makes a moist, tender muffin, with a granulated sweetener for sweetness and eggs for structure. Fold in a few blueberries, spoon into silicone cases, and bake at a gentle heat so they cook through without the tops catching.
The recipe
Low-Carb Air Fryer Muffins
Ingredients
- 180g almond flour
- 2 eggs, 50g sweetener
- 1 tsp baking powder, vanilla
- Handful blueberries
Method
- Mix into a batter; fold in blueberries.
- Spoon into silicone cases.
- Air fry at 160°C (320°F) for 14–18 minutes.
- Cool before eating.
Tips
- Silicone cases for easy release.
- Gentle heat so they bake through.
- Few berries keep the carbs down. More in our low-carb desserts.
Frequently asked questions
How do you make low-carb muffins in an air fryer?
Mix an almond-flour batter with a sweetener and eggs, fold in a few blueberries, and air fry in silicone cases at 160°C for 14–18 minutes.
What flour is best for low-carb muffins?
Almond flour gives a moist, tender muffin with a fraction of the carbs of wheat flour, especially with a sweetener in place of sugar.
Is this medical advice?
No. These are general lower-carb ideas, and sweet bakes are best as occasional treats. Follow your GP or dietitian and guidance from the NHS and Diabetes UK.