Blueberry Breakfast Buns with Almond Flour Dough and Yogurt Filling Recipe
Delight in these low-carb Blueberry Breakfast Buns made with a tender almond flour dough filled with a sweetened yogurt and fresh blueberries, perfect for a healthy morning treat that’s both diabetic-friendly and sugar-free.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 buns
- Category: Breakfast
- Method: Baking
- Cuisine: Western
- Diet: Diabetic
Ingredients
Scale
Dough
- 50g skyr (1.7oz)
- 1 small egg
- 60g almond flour (2.1oz)
- 1 tbsp granulated erythritol
- ½ tsp vanilla extract
Filling
- 50g yoghurt (1.7oz)
- 6 blueberries
- 1 tsp sugar-free maple syrup
Instructions
- Prepare the dough: In a mixing bowl, combine the skyr, small egg, almond flour, granulated erythritol, and vanilla extract. Mix thoroughly until you achieve a smooth, slightly sticky dough consistency.
- Shape the buns: Divide the dough into equal portions and flatten each into small circles on a clean surface or parchment paper.
- Add the filling: Place a spoonful of yoghurt in the center of each dough circle, add 1 blueberry or two per bun, then drizzle with sugar-free maple syrup.
- Seal the buns: Fold the dough over the filling to enclose it completely, pinching the edges to secure and form bun shapes.
- Bake the buns: Place the buns on a lined baking tray and bake in a preheated oven at 175°C (350°F) for 15-18 minutes, or until golden and firm to the touch.
- Cool and serve: Allow the buns to cool slightly before serving, enjoying them warm for the best flavor and texture.
Notes
- Skyr can be substituted with Greek yogurt if unavailable.
- Ensure to use sugar-free maple syrup to keep the recipe diabetic-friendly.
- The almond flour makes the buns gluten-free and low carb.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- For a vegan version, substitute egg with flax egg and use plant-based yogurt and skyr alternatives.