Description
Indulge in the delightful taste of Low Carb Greek Yogurt Blueberry Muffins, a scrumptious treat that’s perfect for any time of day. These moist muffins are crafted with almond flour and packed with fresh blueberries, making them a healthy choice for breakfast or snacks without compromising on flavor. Ideal for those following a low-carb or keto lifestyle, these muffins are not only easy to prepare but also freezer-friendly, ensuring you can enjoy them anytime.
Ingredients
Scale
- 4 eggs
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- 3 cups almond flour
- ⅔ cup Swerve sweetener
- 1 tbsp baking powder
- 1+ cups fresh blueberries
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper baking cups.
- In a large bowl, whisk together the eggs until frothy, then mix in Greek yogurt, vanilla extract, and Swerve sweetener.
- Add almond flour and baking powder to the wet mixture, stirring until combined.
- Gently fold in fresh blueberries, reserving some for topping if desired.
- Fill each muffin cup nearly to the top with batter and add extra blueberries on top.
- Bake in the oven for 20-25 minutes or until golden brown and firm to touch.
- Allow cooling on the counter for at least 10 minutes before removing from the pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg