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. Recipe created by Tracey of The Naked Diabetic
Just like our other sugar-free muffins, these Low Carb Cherry Muffins are soft, and fluffy and taste amazing, right out of the oven. (let them cool a bit though). Make regular-sized muffins or make some minis for a bite-sized treat! A sweet and satisfying treat that won’t derail your low-carb diet.
Ingredients List
- King Arthur Keto wheat Flour
- Splenda Granulated Sweetener
- Eggs
- Cherries – Sweet _ Fresh or Frozen
- Baking Powder
- Butter
- Milk (Skim/Fat Free)
Special Equipment
- Muffin Tray
- Paper muffin Liners (optional)
How to Make Low Carb Cherry Muffins
Sift the Flour
This is a critical step. K.A. Keto Wheat Flour tends to be heavier than regular all-purpose flour. Sift the flour at least once. If I have the time, I sometimes sift the flour 2 or 3 times. The sifting removes any lumps and puts air into the flour making it lighter and mix better.
Combining Dry Ingredients
Once you have sifted the keto flour, whisk in the baking powder and salt. Set the bowl aside while you work on the rest of the recipe.
Prepare the Cherries
- Remove the pits and cut the cherries into halves. Cut some of the pieces into quarters.
- Place the cherries in a small bowl.
- Sprinkle half of the sweetener over the cherries and stir them well, making sure there are no lumps of sweetener.
- let the cherries sit while you work on the rest of the recipe.
Mixing the wet Ingredients
Having your wet ingredients at room temperature will make mixing the batter moister and smoother.
- Start by creaming the butter until smooth in a large mixing bowl.
- Mix in the remaining half of the sweetener.
- Add the room-temperature eggs, one at a time followed by the egg white. Mix well in between eggs.
Finishing Up
- In the wet ingredients mixing bowl, start adding the flour and the milk.
- Alternate ingredients by adding a couple of scoops of flour followed by some milk.
- Repeat until both the wet and dry ingredients are well mixed.
- If you find that the batter seems too thick, add an extra egg white or a little more milk to improve the batter’s consistency.
- Once mixed, fold in the cherry mixture.
- Do not stir vigorously, as this can colour the batter pink, just fold them in gently until they are evenly distributed throughout the batter.
- Divide the batter between 12 paper-lined muffin tins. * make sure that you get cherries in every muffin.
- Bake at 350F for about 20 minutes or until the muffins have a golden appearance.
- To check for doneness, insert a toothpick into one of the muffins that are close to the centre of the baking tray. When the toothpick comes out clean, they are done. If the toothpick appears to have sticky batter on it, give it a couple more minutes and check again, with a new clean toothpick.
- Remove the muffins from the baking tray and place the baked muffins on a wire cooling rack.
- Enjoy!
Sugar Free Low Carb Cherry Muffins Recipe
Sugar Free Cherry Muffins
Equipment
- Muffin Baking Tin
Ingredients
- 3/4 cup Sweet Cherries
- 1/3 cup Butter (softened – room temp)
- 2 large Eggs (room temp)
- 2 large Egg Whites (room temp)
- 1 cup Milk
- 1 3/4 cups King Arthur Keto Wheat Flour (Well Sifted)
- 2/3 cup Splenda Granulated Sweetener
- 3 tsp Baking Powder
- 1/2 tsp Salt
Instructions
- Preheat oven to 350 °F. (180 C)
- Remove the pits and chop the Cherries in half and some in quarters.
- Place the cherries in a small bowl and add half of the sweetener. Stir to cover the cherries with the sweetener. and set aside.
- In a mixing bowl, whisk together the sifted King Arthur Keto Wheat Flour, Baking Powder and the salt.
- In a separate mixing bowl, cream the butter until smooth.,
- Add the eggs and egg whites and beat until well mixed.
- Mix in the rest of the sweetener.
- Slowly add the flour mix and milk alternating between adding.
- Once the batter is well mixed, fold in the cherries and mix well. (see notes if batter is too thick)
- Divide the batter between 2 lined muffin tins.
- bake for about 20 minutes or until golden.
- Check for doneness by inserting a toothpick into the center of a muffin in the middle of the tray. if it comes out clean, they are ready.
- remove the muffins from the tray and place them on a wire rack to cool.
Notes
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Helpful Tips and FAQs
Room Temperatiure Makes a Difference
Having the ingredients at room temperature especially the butter, and eggs help to make a smoother batter. If the butter is softened and you add cold eggs, it will make the butter hard. If your eggs are cold, place them in a bowl of warm water for a few minutes to take some of the chill off of them.
Size of Eggs
I’ve noticed recently that sometimes large eggs don’t seem large. If you are making the batter and find that it is very thick, feel free to add an extra egg white or a couple of tablespoons of milk to improve the consistency.
Substitutions
King Arthur keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose will increase the carbs significantly.
Substituting the Sweetener
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Using Frozen Cherries
Fresh Cherries are seasonal, so using frozen is always an option. Completely thaw the cherries and drain any liquid off of them before adding them to the recipe. If you forget to drain them, they will taste fine, but you may see a pink colour in the baked muffin and the batter may be a little runnier.
Storing and Freezing Instructions
Easily store your low carb cherry muffins in an airtight container at room temperature for 3 to 4 days.
For freezing, make sure the muffins are cooled, wrap them in plastic wrap and place them in an airtight container. Freeze them for up to one month.
I hope you enjoy this easy recipe for Low carb Cherry Muffins as much as we do.
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.