Looking for a deliciously wonderful and healthy dessert or morning coffee treat? Try our low-carb, keto-friendly pound cake muffin recipe -- with or without walnuts. No sugar.

Delightful Keto Almond Flour Pound Cake Muffin Recipe

From the kitchen of Dr. Randall Hansen

What follows is a very easy recipe for making delicious no-sugar, low-carb almond flour pound cake muffins. It takes about 20 minutes of prep time, and another 15 minutes for baking.

Makes 14 muffins

This recipe is for basic, no-sugar pound cake muffins -- but we do like to add walnuts to the recipe. (And, of course, you can also put the batter into a pound cake pan instead of making muffins; the cooking time will be longer.)

Ingredients

• 1 stick grassfed/organic butter (1/2 cup)

• 8 ounce package or organic/grassfed cream cheese

• 1 cup powdered erythritol for muffins + 1 cup erythritol for topping/filling

• 5 eggs

• 1 teaspoon pure vanilla extract

• 2 cups almond flour

• 1 1/2 teaspoons baking powder

• 1/2 cup ground flax or hemp seeds (optional)

• 1/2 cup chopped walnuts (optional)

Options

• No-sugar chocolate chips (such as Lily's)

• Cinnamon and erythritol mix for swirl cake

Directions

1. Preheat oven to 325F. Place cupcake papers in 2 six-muffin or 1 12-muffin muffin tin

2. Cream softened (but not melted) butter, cream cheese, and erythritol until light and fluffy.

3. Beat in eggs and vanilla.

4. Mix flour, baking powder, and hemp/flax seeds in another bowl; blend into the creamed mixture, mixing well

5. Consistency should be cake batter; add additional almond flour, as needed.

6. Add walnuts, and/or optional ingredients.

7. Fill each muffin cup in muffin tins two-thirds with batter

8. Bake 13 to 18 minutes, until a wooden pick, inserted in the middle, comes out clean.

9. Cool in pan for 10 to 15 minutes, then remove pan and put on a rack.