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Keto Yoghurt Almond Flour Muffins Recipe

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4.9 from 111 reviews

These Keto Yoghurt Almond Flour Muffins are a delicious low-carb treat perfect for breakfast or a snack. Made with full-fat yoghurt, almond flour, and a natural keto-friendly sweetener, they offer a moist texture and subtle sweetness, with optional sugar-free chocolate chips for a chocolatey twist. Perfect for those following a ketogenic diet, these muffins are quick to prepare and bake.

Ingredients

Scale

Wet Ingredients

  • ½ cup (120 g) plain full-fat yoghurt
  • 2 large eggs
  • ½ tsp vanilla extract

Dry Ingredients

  • 1 cup (100 g) almond flour
  • ¼ cup (40 g) erythritol, allulose, or monkfruit sweetener
  • 1 tsp baking powder
  • Pinch of salt

Optional

  • ¼ cup (45 g) sugar-free chocolate chips

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with muffin cups.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the plain full-fat yoghurt, eggs, and vanilla extract until smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, mix the almond flour, erythritol (or other keto sweetener), baking powder, and a pinch of salt to evenly distribute the leavening and sweetener.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins light.
  5. Add Optional Chocolate Chips: Fold in the sugar-free chocolate chips evenly throughout the batter if using them.
  6. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full.
  7. Bake: Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
  8. Cool and Serve: Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Ensure to use full-fat plain yoghurt for best texture and flavor.
  • You can substitute erythritol with allulose or monkfruit sweetener in equal amounts based on your preference.
  • If you prefer nut-free, almond flour can be replaced by coconut flour but reduce quantity and adjust liquid accordingly.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins are ideal for ketogenic and low-carb diets.

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