The one thing that is most difficult in my experience of following a low carb diet is not having items that are bread like in texture. If you’re missing something sweet some greek yoghurt and berries or some 70% plus chocolate will usually hit the spot. If you really miss rice or pasta there are plenty of tutorials out there on how to make zoodles or cauli rice. Quinoa is also a great protein filled option to serve with curries.

Savoury Almond Muffins

The one thing that always eludes me however is a nice alternative to bread. I’m not too bad on the cake front, I have a recipe for low carb chocolate brownies which are amazing when you just need a sweet treat.

These Savoury Almond Muffins are low carb but are not far off the texture of a corn muffin or a gluten free muffin. Personally I don’t think it’s possible to replicate the real consistency of bread in a low carb form without crap loads of additives that I don’t want to have in my body.

Serve these on their own for breakfast, slice open and toast with fillings for lunch or have on the side of a big salad or bowl of soup. They are very versatile, you can add any herbs you like, change the chilli and cheddar out for sundried tomato and olives for a more Italian inspired flavour. Make it in a loaf tin and slice for open sandwiches. The beauty of these is that they are made with just a tiny list of ingredients that the average low carbing person would have hanging around in their cupboard and fridge.

The Savoury Almond Muffins are also wheat and gluten free. Replace cheddar cheese with roasted peppers for a dairy free option.

Ingredients for Savoury Almond Muffins

Makes 6 muffins
1 Cup of Almond Flour
1/4 Cup of Olive Oil
2 Eggs
1 Teaspoon of Baking Powder
1/2 Cup of Grated Cheddar Cheese
1 Heaped Teaspoon of Diced Red Chilli
1 Heaped Teaspoon of Dried Oregano
1/4 Teaspoon salt

Method

1. Preheat your oven to 160C. Grease a 6 muffin tin.
2. In a large mixing bowl, beat the almond flour and the oil together until combined.
3. Add the eggs one at a time, beating the mixture until smooth.
4. Add the teaspoon of baking powder and the dried oregano and mix well before adding the diced chilli. Once that has been incorporated through the mix, add the cheese and fold in.
5. Using a tablespoon, divide the mix into the muffin tin. Don’t fill the muffin compartments more than 2/3 as the muffins will rise.
6. Bake in the oven for 25 minutes until golden and risen.

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