GRAB & GO KETO MUFFINS. That is perfect for busy weekday mornings, a quick low carb, gluten and sugar free breakfast ? Say hello to these amazing Muffins. Kids are going to fell in love with these muffins.

Don’t get me wrong. For a lovingly prepared scrambled egg or (insert your favourite dish here), sitting down at the breakfast table, accompanied by blissful silence…or a chat… is a beautiful thing. I am all in. But we have to be realistic. And honest.

At making scrambled eggs, I am very quick . And at eating them, very fast . But sometimes measures need to be more drastic.

THEY WILL ALSO KEEP YOU GOING UNTIL LUNCHTIME BECAUSE THESE MUFFINS, FRIENDS, ARE NOT ONLY PRETTY AND VERY, VERY TASTY.
On the great low carb blog All Day I Dream About Food inspired by this recipe , they are made with berries, yoghurt, eggs, butter and almond flour and sweetened with a little xylitol – To further lower the carb content, you could substitute this with erythritol or stevia .

You can if you make a big batch.

To my savoury egg muffins such as the Chorizo Egg Muffins or the Spinach and Chive Mini Quiches, they are a great alternative . You will need to prepare them in advance and then make sure they aren’t eaten up immediately because this is the only downside I can think of.

 

Prep Time 5 mins
Cook Time 25 mins
Total Time 25 mins
Course Breakfast
Cuisine British
Servings 12
Calories 261 kcal

INGREDIENTS

▢1 ¼ cup plain yoghurt, full fat (300g)
▢3 ½ cup almond meal/coarse almond flour/ground almonds(350g)
▢6 medium eggs or 5 large eggs
▢4 tbsp butter melted
▢2 tsp baking powder
▢2 tsp vanilla extract
▢½ cup blueberries and/or raspberries (100g)
▢(depending on your sweet tooth)3-4 tbsp granulated sweetener

INSTRUCTIONS

1. To 180 Celsius/356 Fahrenheit, preheat the oven .
2. With paper cups or even better, use a silicone mould (you don’t need paper cups then, line a muffin tin – just grease it well).
3. Mix your yoghurt, butter, vanilla and eggs well.
4. Then add all dry ingredients.
5. Carefully fold in the berries at the end, reserving some to place on top.
6. Until the tops are browned and a knife inserted in the centre comes out clean, bake for ca TWENTY FIVEE minutes .

NOTES

In this recipe, you can use frozen berries . However, fresh berries won’t “bleed” into the muffin and are firmer.

NUTRITION

Serving: 92g
Calories: 261kcal
Total Carbohydrates: 9.2g
Protein: 10.9g
Fat: 21.3g
Saturated Fat: 4.6g
Cholesterol: 105mg
Sodium: 80mg
Potassium: 320mg
Fiber: 4.2g
Sugar: 3.6g