Looking for a delicious, easy-to-make treat that’s perfect for any occasion? These Keto Yoghurt Almond Flour Muffins are just what you need! Packed with great flavors and simple ingredients, these muffins are sure to become a staple in your kitchen.

Why You’ll Love This Recipe?

Great flavors: The combination of almond flour, yoghurt, and sugar-free chocolate chips creates a rich and satisfying taste.
Quick prep time: With just a few simple steps, you can have these muffins ready to bake in no time.

Perfect for meal prep: These muffins are great for meal prepping for a quick and easy grab-and-go snack or breakfast option.

Ingredient Notes:

Plain full-fat yoghurt: Adds moisture and richness to the muffins.
Almond flour: Provides a nutty flavor and a moist, tender texture.

Erythritol, allulose, or monkfruit: Sweetens the muffins without adding extra carbs.
Baking powder: Helps the muffins rise and become light and fluffy.
Vanilla extract: Adds a subtle flavor boost.

Pinch of salt: Enhances the flavors of the other ingredients.
Sugar-free chocolate chips (optional): Adds a delicious chocolatey touch.

Step-by-Step Instructions:

Preheat the oven to 350°F and line a muffin tin with paper liners.

In a mixing bowl, whisk together the yoghurt, eggs, erythritol, vanilla extract, and salt.
Slowly add the almond flour and baking powder to the wet ingredients, mixing until well combined.
Fold in the sugar-free chocolate chips, if desired.

Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.

Helpful Tips:

For a dairy-free option, you can use coconut yoghurt instead of plain full-fat yoghurt.

To enhance the flavor, try adding a sprinkle of cinnamon or nutmeg to the batter.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Feel free to swap out the sugar-free chocolate chips for chopped nuts or dried fruit for a different twist.

Expert Tips for the Best Results:

Make sure not to overmix the batter to avoid dense muffins.
Use room temperature eggs for better incorporation into the batter.
Allow the muffins to cool completely before storing to prevent condensation.

Serving Suggestions:

These Keto Yoghurt Almond Flour Muffins pair well with a hot cup of coffee or tea for a cozy breakfast or snack. Serve them with a dollop of whipped cream or a drizzle of nut butter for an extra indulgent treat.

Storage and Reheating Tips:

To keep these muffins fresh, store them in an airtight container in the fridge. When ready to enjoy, simply microwave for a few seconds or warm in the oven at a low temperature until heated through.

Frequently Asked Questions:

Can I use a different type of flour instead of almond flour?
Yes, you can try using coconut flour or a gluten-free flour blend, but the texture may vary.

Can I freeze these muffins?
Yes, these muffins freeze well for up to 3 months. Thaw in the fridge overnight before enjoying.
Can I omit the sweetener?
You can omit the sweetener, but the muffins will be less sweet. Consider adding a natural sweetener like mashed bananas or applesauce for added sweetness.

Conclusion:

Give these Keto Yoghurt Almond Flour Muffins a try and enjoy a guilt-free treat that’s both delicious and easy to make. Don’t forget to share your feedback and any creative variations you come up with! Happy baking!

Keto Yoghurt Almond Flour Muffins

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Author: Emily
Prep Time: 10 mins
Cook Time: 20 mins

Total Time: 30 mins
Yield: 8 muffins 1x
Category: Breakfast

Method: Baking

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Description

These Keto Yoghurt Almond Flour Muffins are a delicious low-carb treat perfect for breakfast or a snack. They are moist, fluffy, and packed with almond flavor.

Ingredients

Scale

1/2 cup (120 g) plain full-fat yoghurt

2 large eggs
1 cup (100 g) almond flour
1/4 cup (40 g) erythritol, allulose, or monkfruit

1 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt

1/4 cup (45 g) sugar-free chocolate chips (optional)

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Instructions

Preheat Oven: Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
Mix Wet Ingredients: In a bowl, whisk together yoghurt, eggs, vanilla extract, and sweetener.

Add Dry Ingredients: Stir in almond flour, baking powder, and salt until well combined.
Optional: Fold in sugar-free chocolate chips if desired.
Bake: Divide the batter into the muffin tin and bake for 20-25 minutes, or until a toothpick inserted comes out clean.