Do you want a quick low carb, gluten and sugar free breakfast that is perfect for busy weekday mornings? Say hello to these Grab & Go Low Carb Muffins.
Don't get me wrong. Sitting down at the breakfast table for a lovingly prepared scrambled egg or (insert your favourite dish here), accompanied by a chat...or blissful silence... is a beautiful thing. I am all in. But we have to be realistic. And honest.
What happens most mornings? The bed is comfortable. You stretch, wake slowly, check your emails, try to remember that important thing you know you have to do today. . And suddenly you have all but 15 minutes left to shower, get dressed and eat breakfast.
I am very quick at making scrambled eggs. And very fast at eating them. But sometimes measures need to be more drastic.
Sometimes you need a Grab and Go breakfast.
I have been warming to the grab and go meal ever since a great friend gave me a "Grab cup" (brilliant marketing speak!) from our favourite cafe to remember the many hours we have spent there. This thermos cup with its handy sipping hole has become one of my most needed items.
Before I race the family out of the house and into London's traffic jam, I pour the rest of my coffee into it and take little sips of happiness in the car. So why not add to this moment of zen? Give you even more time to enjoy waking up in peace? Exactly. Have a grab & go low carb muffin.
Regular muffins made with wheat flour are probably one of the worst breakfast choices you can make. And if you buy them in the supermarket, you'll not only get a serious blood sugar spike from all the white carbohydrates and sugars, but also load up on preservatives, stabilisers and e-numbers.
You'll consume a bunch of empty calories and will feel hungry again after a couple of hours. Sorry to burst anyone's bubble.
These muffins, friends, are not only pretty and very, very tasty, they will also keep you going until lunchtime.
Inspired by the grain free pancake muffins on the great low carb blog All Day I Dream About Food, they are made with almond flour, yoghurt, eggs, butter and berries and sweetened with a little xylitol - you could substitute this with erythritol or stevia to further lower the carb content.
If you make a big batch, you can keep them in the fridge or freezer and have one ready for those mornings.
They are a great alternative to savoury egg muffins such as the Chorizo Egg Muffins. The only downside I can think of is that you will need to prepare them in advance and then make sure they aren't eaten up immediately.
Obviously, grab & go low carb muffins taste delicious eaten from a plate as well.
How versatile is that.
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Try my other low carb muffins recipes:Â
- Chocolate Chip Almond Flour Muffins
- Keto Coconut Flour Muffins with Blueberries
- Low Carb Zucchini Muffins
- Low Carb Chocolate Banana Muffins
- Healthy Pumpkin Muffins with Hazelnuts
Recipe
Grab & Go Low Carb Muffins
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 ¼ cup plain yoghurt, full fat (300g)
- 3 ½ cup almond meal / coarse almond flour / ground almonds (350g)
- 6 medium eggs or 5 large eggs
- 4 tablespoon butter melted
- 2 teaspoon baking powder
- 2 teaspoon vanilla extract
- ½ cup blueberries and/or raspberries (100g)
- 3-4 tablespoon granulated sweetener depending on your sweet tooth
Instructions
- Preheat the oven to 180 Celsius/356 Fahrenheit.
- Line a muffin tin with paper cups or even better, use a silicone mould (you don't need paper cups then - just grease it well).
- Mix your yoghurt, eggs, vanilla and butter well.
- Then add all dry ingredients.
- At the end, carefully fold in the berries, reserving some to place on top.
- Bake for ca 25 minutes or until the tops are browned and a knife inserted in the centre comes out clean.
Video
Notes
Nutrition
Izzy
I froze some after baking but left some in a container on the counter overnight, didn't think of refrigerating them. Should I toss them? Didn't think of them as perishable but I guess they are?
Katrin Nürnberger
They should be fine for 2-3 days unfridgerated.
Kay
Could you use wheat flour instead of almond flour?
Katrin Nürnberger
I have not tried it. It may be easier to find a recipe using wheat and replace the sugar with a sugar free sweetener.
Jojie Rogers
Is there a high altitude adjustment needed for this recipe? Looks delicious!
Katrin Nürnberger
I think you always need to make adjustments when baking at high altitude.
Elaine
I'm at 5,000 feet elevation. I usually don't have to make high altitude adjustments when cooking keto baked goods. The almond flour is not at all like regular wheat flour.
Joanne
Can I use plain Greek yoghurt?
Katrin Nürnberger
Yes, that would work.
Ruth Green
I made some of these with a diced Date and Apricot filling and they came out absolutely wonderful, thank you - will definitely make them again.
Jan
Looks good! How much granulated sugar would I use in place of the sweetener?
Katrin Nürnberger
I always use sweeteners that are 1:1 sugar replacements. So you can use the same amount. Be sure to taste the batter and see if that's sweet enough for you.
Katalin
wow this is an AMAZING recipe!!! Thank you so much! I will have to add a little bit more sweetener to it ( next time) This is a recipe that I will always make from now!!! Thank You So Much!!!!
Cece Harris
These were delicious! I have tried a lot of keto baked goods, cookies, brownies etc and all tasted dry. This was the first recipe I loved. Thank you!! FYI I cut most of the ingredients in half (didn't want to make 12). I used greek yogurt, almond flour and 3 large eggs and got 9 small soft fluffy cupcakes. This recipe is a keeper!
Tami Pomponi
Delicious! Another winner from Katrin!
Thank you
Kay
Oh my word! This didn't turn out good - but rather excellent! I just halved the recipe (literally all the ingredients). Perfection.