Low Carb Greek Yogurt Blueberry Muffins
Indulge in the delightful taste of Low Carb Greek Yogurt Blueberry Muffins, a healthy treat that perfectly balances flavor and nutrition. These muffins are moist, fluffy, and made with almond flour, making them an ideal low-carb option for breakfast or as a satisfying snack. Bursting with fresh blueberries and subtly sweetened with Swerve sweetener, they offer a guilt-free way to satisfy your sweet cravings. Whether you enjoy them on a busy morning or as an afternoon pick-me-up with your favorite beverage, these muffins are sure to become a cherished recipe in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 eggs
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- 3 cups almond flour
- ⅔ cup Swerve sweetener
- 1 tbsp baking powder
- 1+ cups fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper baking cups.
- In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and Swerve sweetener until well combined.
- Stir in the almond flour and baking powder until fully incorporated.
- Gently fold in one cup of blueberries, reserving some for topping each muffin.
- Fill each muffin cup almost full with batter and top with reserved blueberries.
- Bake for 20-25 minutes or until golden brown and firm to touch.
- Allow cooling for at least 10 minutes before serving.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 170
- Sugar: 2g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg