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Keto Yoghurt Almond Flour Muffins Recipe

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★★★★★

4.5 from 91 reviews

These Keto Yoghurt Almond Flour Muffins are a delicious low-carb treat perfect for breakfast or a snack. Made with creamy full-fat yoghurt, almond flour, and natural sweeteners, they offer a moist and tender texture with a subtle vanilla flavor. The optional sugar-free chocolate chips add a delightful touch of sweetness without compromising the keto-friendly profile.

Ingredients

Scale

Main Ingredients

  • ½ cup (120 g) plain full-fat yoghurt
  • 2 large eggs
  • 1 cup (100 g) almond flour
  • ¼ cup (40 g) erythritol, allulose, or monkfruit
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • Pinch of salt
  • ¼ cup (45 g) sugar-free chocolate chips (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the plain full-fat yoghurt, eggs, and vanilla extract until smooth and combined.
  3. Combine Dry Ingredients: In another bowl, sift together the almond flour, erythritol (or chosen sweetener), baking powder, and a pinch of salt to ensure even distribution and remove lumps.
  4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently until a smooth batter forms. Avoid over-mixing to keep the muffins light and fluffy.
  5. Add Chocolate Chips: If using, fold in the sugar-free chocolate chips evenly into the batter.
  6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
  7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  8. Cool: Remove the muffins from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  9. Serve and Store: Enjoy warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Notes

  • You can substitute the sugar-free chocolate chips with nuts or omit them entirely for a plain muffin.
  • Make sure the yoghurt is plain and full-fat for best texture and flavor.
  • These muffins are best consumed within 5 days when refrigerated to maintain freshness.
  • For a dairy-free version, substitute yoghurt with coconut yoghurt and check that the sweetener is compliant with your dietary needs.
  • Do not overmix the batter, as it can lead to dense muffins.

Keywords: keto muffins, almond flour muffins, low carb breakfast, sugar-free muffins, keto snack, yoghurt muffins, gluten-free muffins

Find it online: https://mjrecipe.com/keto-yoghurt-almond-flour-muffins-recipe/