Low Carb (Nut Free) Irish Soda Bread Muffins

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5 from 4 votes

Low Carb (Nut Free) Irish Soda Bread Muffins

Prep Time 15

Cook Time 30

Servings

Calories 188kcal

Ingredients

2 cups sunflower seeds raw, unsalted or store bought sunflower seed flour
1/2 cup ground flaxseed
2 tablespoons coconut flour
1/4 cup Monk Fruit Allulose sweetener granulated
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter cold, unsalted or coconut oil
2 eggs
1/4 cup unsweetened coconut milk (or or unsweetened almond milk or heavy cream or buttermilk)
1/4 cup raisins (or currants) optional

Instructions

Preheat oven to 350 degrees.
Grind the sunflower seeds in a food processor.
Add the dry ingredients; flaxseed, coconut flour, sweetener, baking powder and salt to the ground sunflower seeds.
Pulse in the butter.
Add in the wet ingredients; eggs and coconut milk.
Remove dough and transfer to a bowl.
Mix in raisins or currants if using.
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 brown on top and toothpick in center comes out clean.
Allow to cool, approximately 10 minutes, then remove from the muffin pan before serving. Use a sharp knife and spread on some butter.
Storage: Place leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days or freeze for 2 months.

Video

Notes

5 grams of net carbs per muffin that is including raisins.

No raisins is included in the nutrition info below.

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.

This recipe was first published in March 2017.

Nutrition