Grab & Go Low Carb Muffins

These grab and go low-carb breakfast muffins are perfect for busy mornings. Packed with healthy fats, protein and full of flavor, these almond flour keto muffins will keep you going until lunch. Even better, they require only 5 minutes of prep.

"Really delicious muffins. I've made them several times now and they always go down a treat." (Margarita)

What happens most mornings in my house? The bed is comfortable. I stretch, wake slowly, check my emails and try to remember what I had planned for the day... And suddenly, I have all but 15 minutes left to shower, get dressed and eat breakfast.

I am very quick at making keto scrambled eggs. And very fast at eating it. But sometimes measures need to be more drastic.

Sometimes I need a grab-and-go breakfast - like this low carb muffin recipe. These muffins are not only delicious, but also gluten-free, grain-free, sugar-free and only 4.3g net carbs.

This post has been on my website since 2016 and it is a reader favourite. I have just updated it with more tips and tricks to answer all questions I have been asked by readers over the years.

Jump to:

• Why This Recipe Works
• Ingredients
• Instructions
• Variations
• Recipe FAQs
• Serving Suggestion
• Storing And Reheating
• More Keto Muffin Recipes
• Recipe

Why This Recipe Works

Healthy and filling. My keto breakfast muffins are inspired by these grain free pancake muffins. They are packed with healthy fats from almond flour and contain plenty of protein thanks to the eggs and yogurt. They are filling and will keep you satisfied for hours.

So tasty. The texture of these muffins is soft and fluffy. You can taste warm notes of vanilla and almond, combined with the fruity bursts of blueberries and raspberries.

Easy prep. This is the best thing: The muffins are a meal prep dream. The batter comes together in just 5 minutes. I don't even use an electric mixer - a balloon whisk works just fine! You can store them in the fridge or freeze them.

Ingredients

Here are the ingredients you'll need for these easy keto breakfast muffins:

Wet Ingredients

• Yogurt - I like to use a plain full-fat natural yogurt such as Onken. It makes the muffins moist and also helps them rise better. You can also use Greek yogurt to increase the protein content of the recipe further. Don't use sour cream or cream cheese. These add too much fat and change the texture.
• Eggs - They should be at room temperature for best results.
• Butter - Melted. I used unsalted butter, but salted butter adds a nice flavor lift.
• Vanilla extract

Dry Ingredients

• Almond Flour - I use ground almonds, which is the same as regular almond flour in the US. If you have super-fine almond flour, reduce the amount to 325 grams or 3 ¼ cups as it is more absorbent.
• Sugar Substitute - My go-to is a granulated erythritol monk fruit sweetener blend. Allulose, xylitol or any other 1:1 sugar substitute will work.
• Baking Powder - Check that it is fresh

I also stirred fresh raspberries and blueberries into the batter and pushed a few berries into the tops before baking.

See the recipe card for full information on ingredients and quantities.

Instructions

Let me show you how easy it is to make low carb muffins with almond flour. I have used screenshots from the video I made for the post to illustrate the steps.

Preparations

First, you'll want to preheat the oven and prepare a muffin pan with paper cups. You could also use a silicone mould. If you grease it well, you don't need any paper liners.

I also gather and weigh my ingredients so everything is ready to go.

Muffin Batter

Step 1: Add the yogurt, eggs, vanilla extract and the melted butter to a large mixing bowl.

Step 2: Mix the wet ingredients with a balloon whisk until smooth.

Step 3: Add all dry ingredients - almond flour, sweetener and baking powder. Stir until fully incorporated and a smooth batter forms.

Step 4: Carefully fold in the berries, reserving some to place on top of the muffins.

Step 5: Fill the muffin batter into the prepared muffin pan and press the remaining berries into the tops.

Step 6: Bake the muffins in the oven for around 25 minutes or until the tops are browned and a toothpick inserted in the centre comes out without crumbs sticking.

Let the muffins cool for 5 minutes in the pan. Then, put them onto a wire rack to let them cool fully. All low-carb muffins are fragile when they are hot because they do not contain gluten. They firm up as they cool.

Variations

Here are some variations that we have tried over the years:

Lemon muffins: Add 2 tablespoons of lemon juice to make lemon blueberry muffins. I would reduce the amount of yogurt by 2 tablespoons so the wet/dry ratio remains the same.

Almond muffins: 2 teaspoons of almond extract add wonderful almond flavor.

Change the add-ins: Instead of blueberries and raspberries, you can also use chopped strawberries or blackberries. Or, why not add sugar-free chocolate chips and chopped nuts to the batter?

Fiber boost: For added fiber, replace ¼ cup or 25 grams of the almond flour with flaxseed.

Recipe FAQs

Serving Suggestion

If you have time, low-carb breakfast muffins pair perfectly with an almond milk matcha latte or a keto coffee smoothie.

But if you are short in time, do it as I do - one last sip of coffee in the kitchen and eat your muffin on-the-go, all on its own.

And by the way, they also make a great afternoon snack. With coffee and without.

Storing And Reheating

Store these muffins in an airtight container in the fridge for up to 1 week.

Almond flour muffins also freeze well. I often make a large batch and freeze them for up to 3 months. At night, I simply take out however many muffins we plan to eat for breakfast and let them thaw in the fridge.

In the morning, I reheat them for 15 seconds in the microwave.

More Keto Muffin Recipes

Whilst I love savoury egg muffins, I do have a secret sweet tooth. The proof is in the large amount of keto muffin recipes on my website! Here are the highlights:

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