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 (you can buy one just like it here) 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 this recipe 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 my savoury egg muffins such as the Chorizo Egg Muffins or the Spinach and Chive Mini Quiches. 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:
- 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
Grab & Go Low Carb Muffins
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
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 tbsp butter melted
- 2 tsp baking powder
- 2 tsp vanilla extract
- ½ cup blueberries and/or raspberries (100g)
- 3-4 tbsp granulated sweetener (So Nourished) 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
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Cece Harris says
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!
Katrin Nürnberger says
So glad you liked the muffins!
Tami Pomponi says
Delicious! Another winner from Katrin!
Thank you
Kay says
Oh my word! This didn't turn out good - but rather excellent! I just halved the recipe (literally all the ingredients). Perfection.
Kay says
Can fine almond flour be used, instead of coarse?
Katrin Nürnberger says
Yes, I would reduce it to 3 1/4 cup / 320g.
Christelle says
Hi there,
The calories (261) shown in the nutritional info, will that be per muffin?
Thanks:)
Katrin Nürnberger says
Yes, I always calculate the nutrition per portion (in this case, per muffin).
Sue says
Katrin...can I replace the yogurt with sour cream?
Katrin Nürnberger says
Yes, I think that would work.
Jenny Purcell says
I made a previous comment on the measurements and I’m wondering to you weigh your flour/meal in grams? I think this could have been my discrepancy. I’m clearly new to baking haha thank you!
Katrin Nürnberger says
Hi Jenny, I always do both because many of my readers are from the US. And I do it for every single recipe. So, I'll scoop out the almond flour in measuring cups, level and then pour into a bowl where I weigh it on my digital scales 🙂
Jenny Purcell says
The almond flour says 3 1/2 cups but then says 350g after it.... I feel like these measurements are different or am I calculating this incorrectly? I used 3 1/2 cups and it turned out just fine but I feel like the calories are much higher than if I were to use 350g (which would actually be 2 3/4 cups)
Katrin Nürnberger says
Hi Jenny, when I measure almond flour it's always 100g per 1 cup 🙂
Susan Yakus says
HI Katrin,
I was wondering if this recipe can be cut in half? There is only 2 of us. Or can the rest be frozen? I love finding new recipes. Thank you so much!
Katrin Nürnberger says
Hi Susan, you can do both. I always freeze my leftovers, it works very well. If you halve the recipe, the oven time may reduce slightly, so just keep an eye on them!
Janet says
I love a lot of your recipes my only problem is I don’t like the almond flour can I replace it with gluten free all purpose flour. It also is not near as expensive unfortunately I can’t afford those high priced items even if I need those things , I tried to replace with what I can have and afford
Katrin Nürnberger says
I have never tried it in this recipe, but normally, a 1:1 substitution with wheat works. Also, look into the price of almond meal, it usually is more reasonable than fine almond flour. Or, if you have a food processor, you could buy blanched whole almonds and grind them yourself.
Sue says
They are quite high in carbs. Can you explain the role yogurt plays in this recipe and any alternatives to make it lower carb. Thank you.
Katrin Nürnberger says
The yoghurt gives it a "fresh" taste and makes them moist and soft. You can use sour cream instead.
Baking Scientist says
Thank you for this lovely recipe. I halved the recipe, substituted with greek yogurt, and added 3 tbsp granulated sugar - it was yummy 🙂
Manyee lau says
Hello. About to make these but no yoghurt in the house. Can I use cream cheese and perhaps some milk to thin the consistency?
Katrin Nürnberger says
Yes, that could work! Try to get a yoghurt consistency