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Sugar-free Yogurt Muffins

Discover how to make sugar-free yogurt muffins with Greek yogurt, almond flour, and erythritol. A healthy low-carb and keto-friendly recipe.
Course Breakfast, Dessert, Snack
Cuisine homemade
Keyword almond, almond cake, low carb, sugar free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 portions
Calories 151kcal
Author missblasco

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.

Notes

  • Do not overmix the batter to keep the muffins light and fluffy.
  • Always check your oven since baking time may vary.
  • Let them cool before removing from the molds to avoid breaking.
  • If you want to store them, keep them in an airtight container in the fridge for up to 4 days, or freeze them for later.

Nutrition

Calories: 151kcal | Carbohydrates: 12g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 79mg | Potassium: 59mg | Fiber: 3g | Sugar: 2g | Vitamin A: 252IU | Calcium: 55mg | Iron: 1mg