Discover how to make sugar-free yogurt muffins with Greek yogurt, almond flour, and erythritol. A healthy low-carb and keto-friendly recipe.
Equipment
- Convection oven
Ingredients
Wet Ingredients:
- 1 natural Greek yogurt
- 3 medium eggs
- ¼ cup whole milk or almond/oat milk for dairy-free
- 2 tbsp melted butter or coconut oil
- ½ tsp vanilla essence optional
Dry Ingredients:
- ½ cup ground almonds
- ¼ cup coconut flour or use only almond flour
- 3 tbsp erythritol adjust depending on sweetener used
Instructions
Preheat the oven to 180°C (350°F).
In one bowl, mix the wet ingredients: yogurt, eggs, milk, melted butter or oil, and vanilla.
In another bowl, combine the dry ingredients: almond flour, coconut flour, erythritol.
Mix the wet and dry ingredients until a smooth batter forms.
Divide the mixture into muffin molds, filling each about halfway.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool slightly before serving.
Nutrition
Calories151 kcal
Carbohydrates12 g
Protein7 g
Fat12 g
Saturated fat4 g
Cholesterol94 mg
Sodium79 mg
Potassium59 mg
Fiber3 g
Sugar2 g
Vitamin A252 IU
Calcium55 %
Iron1 mg
