Craving a warm, fluffy muffin but sticking to a low-carb lifestyle? You’ve come to the right place! These Keto Berry Muffins are an absolute game-changer. They’re incredibly moist, bursting with the tangy sweetness of mixed berries, and made with wholesome almond flour. Perfect for a quick grab-and-go breakfast, a satisfying afternoon snack, or even a light dessert. The best part? They come together in a blender for the easiest cleanup ever. Let’s get baking!
Ingredients
• Plain whole milk yogurt: .5 cup / 120g
• Melted coconut oil: 2 tbsp. / 30ml
• Swerve sweetener or equivalent: 3 tbsp. / 36g
• Apple cider vinegar: .25 tsp. / 1.25ml
• Vanilla extract: 1 tsp. / 5ml
• Blanched almond flour: 1.75 cups / 196g
• Salt: .25 tsp. / 1.5g
• Baking soda: .5 tsp. / 2.5g
• Large eggs: 3
• Frozen mixed blueberries and raspberries: .5 cup / 75g
Instructions
1. Preparation Method
2. Preheat your oven to 350°F (175°C). Line an 8-count muffin tin with parchment liners or grease it well with cooking spray.2. In a blender, combine the yogurt, melted coconut oil, sweetener, apple cider vinegar, and vanilla extract. Blend until smooth.3. Add the almond flour, salt, and baking soda to the blender. Pulse on low for about 15 seconds, just until the dry are incorporated.4. Add the eggs and pulse for another 15-20 seconds. Scrape down the sides, then blend on high for 20-30 seconds until the batter is smooth and fully combined.5. Reserve about two tablespoons of the frozen berries for topping. Gently fold the remaining berries into the batter by hand. Do not use the blender for this step!6. Evenly portion the batter into the 8 prepared muffin cups. Garnish the top of each muffin with the reserved berries.7. Bake for 15-18 minutes, or until the tops are slightly golden brown and a toothpick inserted into the center comes out clean.8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Size: 1 Muffin
• Calories: 211
• Net Carbs: 4.61 g
• Total Fats: 17.09 g
• Protein: 8.28 g
Pro Tips
• For the best texture, ensure your cold like yogurt and eggs are at room temperature before blending.
• Do not overmix the batter once the almond flour is added. This is key to keeping the muffins tender and light.
• Use frozen berries directly from the freezer. Thawing them first will release excess moisture and turn your batter purple.
• Store leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
FAQ
Q: Can I use fresh berries instead of frozen
A: It is highly recommended to use frozen berries directly from the freezer. Thawing them or using fresh berries can release too much moisture, which may make the batter runny and turn it purple.
Q: What can I use instead of almond flour
A: This recipe is specifically designed for the texture and properties of blanched almond flour. Substituting other flours like coconut flour is not recommended as it would require significant adjustments to the liquid ingredients to achieve the right consistency.
Q: How should I store these keto muffins
A: Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. For longer-term storage, they freeze well for up to 3 months.
Q: Is there a dairy-free option for this recipe
A: To make these muffins dairy-free, you can substitute the whole milk yogurt with a thick, unsweetened dairy-free yogurt like coconut or almond yogurt. Also, ensure you are using coconut oil and not butter.
