Low Carb Almond Flour Muffins
These fluffy and flavorful low-carb muffins made with almond flour and Greek yogurt are a versatile treat perfect for any occasion.
Ingredients
Muffin Ingredients
- 1 cup almond flour
- 1 cup Greek yogurt
- 1/4 cup sweetener (optional) Use your preferred sweetener
- 2 large eggs
- 1 tsp baking powder Ensure freshness for fluffiness
- 1/2 tsp baking soda Ensure freshness for fluffiness
- 1/4 tsp salt
- 1/2 cup blueberries (optional) Can substitute with other fruits
Serving Suggestions
- Butter For serving
- Cream cheese For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- In a mixing bowl, combine almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together Greek yogurt, eggs, and sweetener if you choose to use it.
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- If you desire, gently fold in blueberries at this stage.
- Evenly divide the batter among the muffin cups.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow them to cool slightly before serving with butter and cream cheese.
Notes
Store leftovers in an airtight container at room temperature for a few days. For longer storage, freeze tightly wrapped for up to three months.