Grab And Go Low Carb Muffins
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.
Servings: 12
Calories: 257kcal
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
- ⅓ cup blueberries 50g
- ⅓ 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.
Video
Notes
4.3g net carbs per muffin. Makes 12 large muffins.
You can halve the recipe to make 6 muffins. Just be sure to use 3 medium eggs and not large ones.
You can use frozen berries in this recipe. However, fresh berries are firmer and won't "bleed" into the muffin. I recommend rinsing frozen berries if there are visible ice crystals. Then, toss them in almond flour.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Nutrition
Serving: 92g | Calories: 257kcal | Total Carbohydrates: 7.5g | Protein: 9.9g | Fat: 22.1g | Saturated Fat: 4.8g | Cholesterol: 105mg | Sodium: 80mg | Potassium: 320mg | Fiber: 3.2g | Sugar: 2.8g
