Keto Blueberry Muffins
Delicious and easy keto-friendly blueberry muffins made with almond flour and Greek yogurt. A perfect low-carb breakfast treat!
Equipment
- Blender
- 12-cup muffin pan
Ingredients
- 5 oz full-fat plain Greek yogurt
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups almond flour
- 1/3 cup unflavored whey or egg white protein powder
- 1/3 cup erythritol sweetener
- 2 tsp baking powder
- Water splash to thin as needed
- 2/3 cup fresh blueberries
Instructions
- Preheat your oven to 325°F and place silicone or parchment liners into a 12-cup muffin pan.
- Toss the Greek yogurt, eggs, vanilla, and salt into your blender and blend until completely smooth and creamy.
- Add your almond flour, protein powder, sweetener, and baking powder to the blender, and blend again until a smooth batter forms. If the mixture feels a bit too thick, simply blend in a tablespoon of water at a time until it is thick yet pourable.
- Gently fold the fresh blueberries into the batter by hand using a spatula.
- Divide the batter evenly among your prepared muffin cups.
- Bake for 25 to 30 minutes, or until the tops turn a beautiful golden brown and are springy to the touch. Let them cool in the pan before serving.
Notes
Nutrition per serving: Calories: 182 kcal, Total Carbs: 7.1g, Net Carbs: 4.4g, Fats: 14g, Protein: 9.3g.
