Keto Pancake Muffins
These delicious Keto Pancake Muffins are the perfect low-carb, sugar-free treat for a healthy breakfast or snack. Quick to prepare and easy to bake, they are packed with flavor and nutritious ingredients.
Equipment
- Blender
- Standard Muffin Pan
- Silicone or Parchment Liners
Ingredients
- 0.75 cup plain Greek yogurt
- 3 large eggs
- 3 tbsp butter melted
- 0.33 cup Swerve Sweetener
- 1.5 tsp vanilla extract
- 2 cups blanched almond flour
- 0.33 cup unflavored whey protein powder
- 1 tsp baking powder
- 0.25 tsp salt
- 0.67 cup frozen blueberries and raspberries
Instructions
- Get your oven ready by preheating it to 350°F (175°C). Line a standard muffin pan with 12 silicone or parchment liners.
- In a blender, combine the creamy Greek yogurt, large eggs, melted butter, Swerve sweetener, and vanilla extract. Give it a quick blend until everything is smoothly combined.
- Now, add in the almond flour, whey protein powder, baking powder, and salt to the blender. Blend again until your batter looks perfectly smooth and well mixed.
- Gently fold in about half of the frozen blueberries and raspberries into the batter by hand. Spoon this delicious batter evenly into your prepared muffin cups. Then, sprinkle the remaining berries on top of each muffin for a pretty finish.
- Bake for 18 to 25 minutes, or until the tops are beautifully golden brown and spring back slightly when you touch them. Let them cool down in the pan for a bit before enjoying!
Notes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 173 kcal
Total Carbs: 5.6 g
Net Carbs: 3.3 g
Fats: 13.2 g
Protein: 9.1 g
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