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low carb muffins with berries in a muffin tin

Grab & Go Low Carb Muffins

Katrin Nürnberger from sugarfreelondoner.com
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.
Course Breakfast
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 12
Calories 261kcal


  • 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


  • 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.



You can use frozen berries in this recipe. However, fresh berries are firmer and won't "bleed" into the muffin. 


Serving: 92g | Calories: 261kcal | Total Carbohydrates: 9.2g | Protein: 10.9g | Fat: 21.3g | Saturated Fat: 4.6g | Cholesterol: 105mg | Sodium: 80mg | Potassium: 320mg | Fiber: 4.2g | Sugar: 3.6g