Low Carb (Nut Free) Irish Soda Bread Muffins
Servings 12
Calories 207kcal
Ingredients
- 2 cups sunflower seeds raw, unsalted
- ½ cup ground flaxseed
- 2 tablespoons coconut flour
- ¼ cup Swerve sweetener granulated (or Stevia)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter cold, unsalted
- 2 eggs
- ¼ cup unsweetened coconut milk (or buttermilk)
- ¼ cup raisins (or currants)
Instructions
- Preheat oven to 350 degrees.
- Grind the sunflower seeds in a food processor.
- Add the flaxseed, coconut flour, swerve, baking powder and salt.
- Pulse in the butter.
- Add in the eggs and coconut milk.
- Remove dough and transfer to a bowl.
- Mix in raisins or currants.
- Grease a muffin pan or use cupcake liners.
- Bake for 20 minutes.
- Reduce the temperature to 325 and bake another 5-10 minutes or until golden on top and toothpick in center comes out clean.
- Allow to cool, approximately 10 minutes, then remove from the tin before serving.
- Storage: room temperature for up to 4 days or freeze for 2 months
Notes
Net Carbs 5g
- If you don't have nut allergies like our family, try using the same amount of almond flour in place of the sunflower seeds. Also replace the baking powder with baking soda. Please come back and let me know if you made those substitutions and how they turned out.
Nutrition
Serving: 1muffin | Calories: 207kcal | Carbohydrates: 9g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 131mg | Potassium: 260mg | Fiber: 4g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg