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Greek Yogurt Blueberry Keto Muffins (No Flour) — Tender almond-flour muffins bursting with blueberries, toasted walnuts and a tou
KetoKeto — under 5g net carbs per servingDiabetic-FriendlyDiabetic-Friendly — low glycemic impact, no added sugarNo FlourNo Flour — no wheat or grain flours usedLow CarbLow Carb — less than 15g per servingGluten-FreeGluten-Free — no gluten-containing ingredients

Greek Yogurt Blueberry Keto Muffins (No Flour)

Tender almond-flour muffins bursting with blueberries, toasted walnuts and a touch of cinnamon. Sweetened with erythritol for a keto breakfast.

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15 min prep / 50 min total
265 kcal
6.4g protein
6 servings
Easy

Watch How to Make This

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Ingredients

Ingredients updated to metric measurements
  • 2eggs
  • 60 gGreek yogurt
  • 3 tsperythritol
  • pinchsalt
  • 1 tspvanilla extract
  • ½ tspcinnamon

    ground

  • 30 mlbutter

    melted

  • 100 galmond flour
  • 1 tspbaking powder
  • 50 gwalnuts

    chopped

  • 120 gblueberries
  • 30 gslivered almonds

Instructions

  1. Whisk eggs with Greek yogurt, erythritol, salt, vanilla, cinnamon and melted butter.

  2. Stir in almond flour and baking powder until smooth, then fold in walnuts and blueberries.

  3. Spoon into greased muffin tins and top each with slivered almonds.

  4. Bake at 356°F (180°C) for 30- until the tops spring back and a skewer comes out clean.

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