Low Carb Greek Yogurt Blueberry Muffins
Low Carb Greek Yogurt Blueberry Muffins are a delightful and healthy treat that make for the perfect breakfast or snack. Made with almond flour and packed with protein from Greek yogurt, these moist muffins are low in carbs, making them an excellent option for those following a keto lifestyle. With fresh blueberries adding a burst of flavor, these muffins are not only nutritious but also incredibly easy to prepare in under 30 minutes. Ideal for busy mornings or as a sweet dessert, they are sure to please both kids and adults alike.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (190°C) and line a muffin tin with paper baking cups.
- In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and Swerve sweetener until smooth.
- Add almond flour and baking powder; mix until just combined.
- Gently fold in the blueberries, reserving some for topping if desired.
- Distribute the batter evenly into muffin cups and top with reserved blueberries.
- Bake for 20-25 minutes until golden brown and firm to touch.
- Allow cooling for at least 10 minutes before removing from pan.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg