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.
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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.
Expert Tip
Fill the muffin cups only ¾ way with the batter. There must be space at the top because muffin batter rises. This ensures that the batter does not spill over the sides.
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
Yes. It is easy to halve the recipe and make 6 keto breakfast muffins. Many of my readers have done this. Just be sure to use 3 medium eggs and not large eggs.
Normally, replacing the almond flour with around â…“ in coconut flour works well. However, I have not tested this yet myself. I recommend that you make these coconut flour blueberry muffins instead. It is specifically written for coconut flour.
Use coconut oil instead of butter and coconut or almond yogurt in place of dairy yogurt.
Yes, you can. To stop them bleeding into the muffins, rinse them first, then toss them in a little almond flour.
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:
- Almond Flour Muffins
- Low Carb Keto Zucchini Muffins35 Minutes
- Keto Banana Muffins35 Minutes
- Pumpkin Coconut Flour Muffins30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Grab And 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
Wet Ingredients
- 1 ¼ cup plain yogurt, full fat (300g)
- 6 medium eggs or 5 large eggs
- 4 tablespoon butter 57g, melted
- 2 teaspoon vanilla extract
Dry Ingredients
- 3 ½ cup almond flour (350g)
- 2 teaspoon baking powder
- ¼ cup granulated sweetener 50g, use ⅓ cup or 65g for a sweeter muffin
- â…“ cup blueberries 50g
- â…“ cup raspberries 50g
Instructions
- Preheat the oven to 180 Celsius or 350 Fahrenheit and line a muffin pan with paper cups.
- Mix the yoghurt, eggs, vanilla and butter in a large mixing bowl with a balloon whisk (option to use an electric mixer) until well-combined.
- Add the dry ingredients - almond flour, baking powder and sweetener - and continue mixing until a smooth batter forms.
- At the end, carefully fold the berries into the batter, reserving some to place on top.
- Fill the muffin batter into the prepared paper cups. ake in the oven for around 25 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Let the muffins cool fully before eating. They firm up as they cool.
Helen Corkett
Made these yesterday for my grandson who is a Type 1 diabetic. He loved them. So did the rest of the family. Will now be a regular item in our house. Thanks Katrin.
Katrin
How wonderful! I'm glad you all liked the muffins!
Alex
These are delicious.
I halved the recipe, added some Linwoods milled seedmix (a large sprinkle), a few chopped walnuts and about 15 high choc content drops (works out at about 2 per muffin) Accidentally kept the butter for double but all turned out beautifully. Definitely be making these again.
Patricia
Loved these muffins! I used a blender for the wet ingredients and they came out of the oven light and pretty close to fluffy. Only problem is the recipe made 24 instead of twelve. So I made 12 blueberry and 12 walnut. Great recipe! Thank you!
Marygold
Hi I'm definitely trying this out but I'm thinking of using tigernut flour instead . The full cream flour not the one they have extracted the milk first. I already make muffins using them and they are really great.
Nic
Forgot to add sweetener however just dusted some on the top.
Still tasted great. A good introduction to low carb baking.
Thanks for the great recipe. 🙂
Beth
We made these before heading out on a week long camping trip, and they came out wonderfully! I used finely ground almond flour and full fat Greek yogurt, so I added extra Truvia -- next time I will add more! I also increased the baking powder and vanilla to 1T each. Next time, I think I will add some cinnamon, too. A definite keeper! 🙂
Sheli
Hello Katrin; I was wondering if you have a muffin recipe with apricots in it? My Dad loves apricots and I am going to pick some next week. I would love to make some apricot muffins or a apricot cake. What do you think?
Katrin
Hi Sheli, I haven't made anything with apricots in ages - even though I love them! You could try this recipe with apricots instead of the berries, I'm sure it would work. You can also make the dough as a cake, add some mascarpone icing and decorate with fruit, as I did in this almond berry cake. If you want more crunch, you could make the crust I used in this chocolate tart and fill with the mascarpone and fresh apricots. Or make cheesecake and replace the raspberries in this recipe with apricots.
Tove
Very tasty muffins 🙂 Thanks for sharing
Jane
Made these muffins as recipe, but used ground almonds. They were excellent and will be a great low carb lunch staple.
Donella
How long will these keep for if i keep them in the fridge? Would they last 7 days?
Katrin
They probably would, though I have never kept them in the fridge for that long. If you have a freezer, I'd maybe stick half the batch in there.