Description
Indulge in these delicious Keto Low-Carb Almond Flour Yogurt Blueberry Muffins for a guilt-free breakfast or snack option. Made with wholesome ingredients and bursting with blueberry goodness, these muffins are perfect for those following a low-carb or keto lifestyle.
Ingredients
Scale
Dry Ingredients:
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- 3 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup granulated erythritol or keto sweetener
- 1 teaspoon vanilla extract
- ¼ cup melted butter or coconut oil
Add-ins:
- ½ cup fresh or frozen blueberries
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a muffin tin with liners or greasing.
- Mix dry ingredients: In a bowl, combine almond flour, coconut flour, baking powder, salt, and cinnamon.
- Combine wet ingredients: In another bowl, mix eggs, yogurt, sweetener, vanilla, and melted butter.
- Combine wet and dry: Add wet ingredients to dry, mix, and fold in blueberries.
- Bake: Divide batter into muffin cups and bake for 20–25 minutes until golden.
- Cool and serve: Cool in pan for 5 minutes before transferring to a rack.
Notes
- Store in the fridge for up to 5 days.
- Freeze for up to 2 months, using frozen blueberries directly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
