Can you really eat muffins on a ketogenic diet?
Yes, you can!
These low-carb muffins are sweetened with erythritol so they don’t spike your blood sugar and take you out of the Keto Zone.
You can eat these muffins as a quick keto breakfast, a delicious keto snack, or a nutritious keto dessert. They are great for on-the-go or enjoyed leisurely at home.
This recipe is loaded with healthy fat from Greek Yogurt, protein from eggs, and antioxidants from blueberries.
There is no reason to feel deprived on the Keto Zone diet, try out these delicious keto muffins today!
Ingredients
3/4 cup full-fat organic Greek yogurt, no sugar added
3 organic/pasture-raised eggs
1/2 teaspoon organic vanilla extract
1/4 teaspoon sea salt
2 1/2 cups blanched almond flour
1/4 cup erythritol or other keto sweetener
2 teaspoon baking powder
1/2 cup organic blueberries
Instructions
- Preheat oven to 325 F.
- Line your muffin pan with muffin cups.
- Add eggs, yogurt, and vanilla, to a high powered blender.
- Blend until well combined.
- Add to the blender the sweetener, almond flour, salt, and baking powder.
- Pulse blender until batter forms and ingredients are well combined.
- Pour the batter in to a mixing bowl.
- Gently mix the blueberries in to the batter.
- Carefully pour the batter in equal distribution among the muffin cups.
- Place muffins in the preheated oven.
- Bake for 25 minutes or until muffins turn golden brown.
- Once cooked, remove muffins from oven.
- Allow to cool for 5-10 minutes.
- Serve and enjoy!
Nutrition Facts
Yields: 12 muffins
Serving Size: 1 muffin
Per Serving:
Calories: 163 kcal
Fat: 13 g
Total Carbohydrates: 7 g
Fiber: 3 g
Net carbs: 4 g
Protein 8 g
