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Low-Carb Gluten-Free Blueberry Muffins with Sprouted Almond Crumb Topping

Craving a muffin that’s soft, sweet, and nourishing — without the sugar crash? These Low-Carb Gluten-Free Blueberry Muffins check every box! They’re light, moist, and bursting with juicy blueberries, featuring a buttery crumb topping made with Lark Ellen Sprouted Almonds for that irresistible nutty crunch.

Made with Primal Palate Gluten-Free Flour for a perfect bakery-style crumb and Maizly Cornmilk for creamy moisture and subtle sweetness, these muffins deliver on flavor and texture — no gluten or refined sugar needed. Whether you enjoy them for breakfast, brunch, or a snack, these muffins taste like a treat while still supporting a low-carb lifestyle.

Low-Carb Gluten-Free Blueberry Muffins with Sprouted Almond Crumb Topping

💙 Why You’ll Love This Recipe

• Low-carb & gluten-free – made without refined flour or sugar.

• Soft, moist texture – thanks to Maizly Cornmilk and almond flour.

• Nutty, buttery topping – featuring Ellen Lark Sprouted Almonds.

• Perfect for make-ahead – they freeze and reheat beautifully.

🧁 Muffin Batter Ingredients

• 1 ¾ cups Primal Palate Gluten-Free Flour

• ½ cup almond flour

• 1 tbsp oat fiber (optional, for lighter texture and fewer carbs)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp fine sea salt

• ½ cup granular monk fruit sweetener (or sweetener of choice)

• 2 large eggs, room temperature

• ½ cup Maizly Cornmilk

• ¼ cup unsweetened Greek yogurt or sour cream

• ¼ cup melted butter or coconut oil

• 1 tsp pure vanilla extract

• 1 cup fresh or frozen blueberries (if frozen, don’t thaw)

🌰 Sprouted Almond Crumb Topping

• ¼ cup Lark Ellen Sprouted Almonds, coarsely chopped

• 2 tbsp almond flour

• 2 tbsp gluten-free flour

• 2 tbsp granular monk fruit sweetener or brown monk fruit

• 2 tbsp melted butter

• ¼ tsp cinnamon (optional)

• Pinch of salt

👩‍🍳 Instructions

1. Preheat oven:Preheat to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

2. Make the crumb topping:In a small bowl, combine chopped sprouted almonds, almond flour, gluten-free flour, sweetener, cinnamon, and salt. Drizzle in melted butter and stir until crumbly. Set aside.

3. Mix the dry ingredients:In a large bowl, whisk together Primal Palate flour, almond flour, oat fiber (if using), baking powder, baking soda, salt, and sweetener.

4. Mix the wet ingredients:In another bowl, whisk the eggs, Maizly Cornmilk, yogurt (or sour cream), melted butter, and vanilla until smooth.

5. Combine:Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries.

6. Assemble muffins:Divide the batter evenly among the muffin cups (about ¾ full). Sprinkle each with a generous spoonful of the sprouted almond crumb topping.

7. Bake:Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.

8. Cool:Let muffins cool in the pan for 10 minutes before transferring to a wire rack.

💫 Tips & Variations

• Add 1 scoop of unflavored collagen for a protein boost.

• Swap blueberries for raspberries or blackberries for variety.

• Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

🛒 Ingredient Partners

This recipe was created for the Bake It ‘Til You Make It Campaign with @foodsocial.io.✨ USE DISCOUNT CODE: DEBBIE at checkout to save on your order for any of these amazing ingredients at the FoodSocial Market:

• @PrimalPalate Gluten-Free Flour

• @Maizlyforall Cornmilk

• @LarkEllenFarm Sprouted Almonds

Sugar-Free Caramel Sauce (2 Ingredients!) | Easy & Healthy Fall Recipe

There’s something enchanting about a caramel sauce that comes together with just two ingredients—no sugar required. This sugar-free caramel sauce is rich, glossy, and irresistibly smooth, proving that indulgence doesn’t need to be complicated.

Made with heavy cream and allulose, this healthier twist on classic caramel is perfect for fall gatherings, cozy coffee moments, or elegant holiday desserts. You can even add a splash of white rum at the end for a festive flair!

Sugar-Free Caramel Sauce

🍯 Sugar-Free Caramel Sauce Recipe

Servings: About 1 cup Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes

Ingredients

• 1 ½ cups heavy cream

• ½ cup allulose (In this recipe I used Marigold Foods)

• Pinch of salt (optional)

Instructions

1. Combine the heavy cream and allulose in a medium saucepan.

2. Bring the mixture to a gentle boil over medium heat. Keep a close watch—it can bubble up quickly!

3. Once boiling, reduce the heat to low and simmer for about 30 minutes, stirring occasionally.

4. The caramel will slowly thicken and turn a beautiful golden hue.

5. Remove from heat and let cool slightly before using.

6. (Optional) Add a shot of white rum at the very end for a special holiday touch.

Ways to Use Your Sugar-Free Caramel Sauce

• Dip fresh apples for a classic fall treat.

• Drizzle over apple cake, cheesecake, or ice cream.

• Add to your morning coffee for a sweet, creamy boost.

• Use as a filling for cookies or thumbprint bars.

• Gift in small glass jars for a homemade holiday surprise!

Storage Tips

Store your caramel in a sealed glass jar in the refrigerator for up to two weeks.To reheat, warm gently on the stovetop or in the microwave until smooth and pourable.

Why You’ll Love This Recipe

• Only 2 ingredients—no sugar, no corn syrup.

• Perfect for low-carb, sugar-free lifestyles.

• Naturally creamy and rich.

• A versatile sauce for fall and holiday desserts.

Save This Recipe!

This sugar-free caramel sauce is one of those recipes you’ll make again and again—it’s easy, elegant, and irresistibly delicious.

Save it to your Fall Dessert or Healthy Sweets Pinterest board so you can enjoy the magic all season long!