These tasty keto muffins are a terrific way to start a low-carb diet without losing taste or satisfaction. These muffins are a tasty and healthy way to bake in a world where people are increasingly more aware of how much sugar they eat and what foods they can and can’t eat. This dish is good for you if you wish to eat healthily, follow a ketogenic diet, control your blood sugar because you have diabetes, or deal with gluten sensitivities. We know how hard it is to find recipes that are both healthy and tasty, so we made sure that these muffins were really easy to make and still tasted excellent. This one dish has three equally tasty flavors: the savory taste of Cheese, Garlic, and Herbs; the sweet, bright, and zesty taste of Lemon Vanilla; and the rich, warm taste of Walnut and Cinnamon. You can make a delicious muffin no matter what you desire because there are so many kinds. These muffins taste delicious and are made with healthy foods that are good for your heart, brain, and more. For instance, almond flour provides lipids that are beneficial for your heart, and walnuts have omega-3s that are good for your brain. Prepare to change how you bake and learn how nice it is to eat healthy. This guide tells you all you need to know to create these tasty muffins with ease and joy, including how long it takes to make them and how healthy they are. Get ready to enjoy delights that are good for your health and won’t make you feel guilty.
Recipe Details
- Food: American (Low-Carb/Keto adapted)
- Course : Sides
- Level of Difficulty: Easy
- Servings: 18 muffins (6 of each type)
- Prep Time: About 10 to 15 minutes, plus 10 minutes of rest time
- Time to Cook: 16 to 20 minutes
Ingredients :
Base that is Dry What you need:
- 200 g (2 cups) of almond flour
- A little salt to taste
- 1 teaspoon (3–4 g) of psyllium husk
- 2 teaspoons (10 g) of baking powder
Wet Base Things You Need:
- 3 eggs
- Greek yogurt, 1/2 cup (120 g)
- 1/4 cup (55 g) melted butter
Add-ins For Flavor:
For Muffins with Cheese, Garlic, and Herbs:
- 1/2 cup (45 g) of mozzarella cheese
- 1/2 tsp of dried garlic
- 2 tablespoons of chopped parsley
- Sesame seeds to sprinkle on top
To make lemon vanilla muffins:
For Muffins with Walnuts and Cinnamon:
- 1 tablespoon of erythritol
- Zest from a lemon
- 1 tablespoon of lemon juice
- 1/2 tsp of vanilla
- 1 tbsp of erythritol
- 1.5 tablespoons of water
- 1 teaspoon of cinnamon
- 1/2 teaspoon of vanilla
- 1/3 cup (40 g) of walnuts, cut up
Process :
- Mix the dry Ingredients: In a big basin, mix the almond flour, salt, psyllium husk, and baking powder together.
- Mix the wet ingredients: In a another bowl, beat the eggs, Greek yogurt, and melted butter together.
- Mix the wet and dry ingredients together: Pour the wet ingredients into the dry ingredients and mix until they are barely mixed.
- Let the Dough Rest: Let the dough sit for 10 minutes so that the psyllium husk can swell.
- Cut the dough into three equal pieces.
- Get your muffin pan ready.
- To the first part of the dough, add mozzarella cheese, dried garlic, and chopped parsley to make cheese, garlic, and herb muffins. Mix everything together well and then pour it into muffin molds. Add sesame seeds on top.
- To the second part, add erythritol, lemon zest, lemon juice, and vanilla to make lemon vanilla muffins. Stir and spoon into muffin cups.
- To the third part, add erythritol, water, cinnamon, and vanilla to make walnut and cinnamon muffins. Mix in half of the walnuts with the batter. Put the batter into muffin molds and sprinkle the rest of the walnuts on top.
- At 350°F (175°C), bake for 16 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Keto Muffins — 3 Ways
One base, three flavors: Cheese & Herb, Lemon Vanilla, Walnut Cinnamon
- 200g (2 cups) almond flour
- Pinch of salt
- 1 tsp (3–4g) psyllium husk
- 2 tsp (10g) baking powder
- 3 eggs
- ½ cup (120g) Greek yogurt
- ¼ cup (55g) melted butter
- ½ cup (45g) mozzarella
- ½ tsp dried garlic
- 2 tbsp chopped parsley
- Sesame seeds for topping
- 1 tbsp erythritol
- Zest of 1 lemon
- 1 tbsp lemon juice
- ½ tsp vanilla
- 1 tbsp erythritol
- 1.5 tbsp water
- 1 tsp cinnamon
- ½ tsp vanilla
- ⅓ cup (40g) chopped walnuts
Mix Dry
Combine almond flour, salt, psyllium husk, and baking powder in a large bowl.
Mix Wet
In a separate bowl, whisk eggs, Greek yogurt, and melted butter.
Combine & Rest
Pour wet into dry, mix until just combined. Let rest 10 min for psyllium to absorb.
Divide Dough
Split dough into 3 equal portions. Prep muffin pan.
Cheese, Garlic & Herb
Mix mozzarella, garlic, parsley into 1st portion. Spoon into molds, top with sesame seeds.
Lemon Vanilla
Mix erythritol, lemon zest, juice, vanilla into 2nd portion. Spoon into molds.
Walnut Cinnamon
Mix erythritol, water, cinnamon, vanilla, half the walnuts into 3rd portion. Top with remaining walnuts.
Bake & Cool
Bake at 350°F (175°C) for 16–20 min until toothpick comes out clean. Cool before serving.
Calories in Each Muffin:
- Cheese, Garlic, and Herb Muffins: About 384 calories per muffin.
- Lemon Vanilla Muffins: About 303 calories per muffin.
- About 443 calories per muffin in Walnut and Cinnamon Muffins.
Health Benefits and Advice:
These keto muffins are a great choice because they are low in carbs and gluten, which may help with insulin resistance, type 2 diabetes, celiac disease, gluten sensitivity, being overweight, and metabolic syndrome. Before making major changes to your diet, you should always talk to your doctor.
- Almond flour is good for your heart since it is high in vitamin E, magnesium, and healthy fats.
- Eggs are high in protein and important vitamins like B12 and D. They are good for brain health and making you feel full.
- Greek yogurt has probiotics, calcium, and protein, which are good for digestion and bone health.
- Mozzarella cheese is a good source of calcium and vitamin B12, which help the neurological system and bones stay strong.
- Walnuts are full of omega-3 fatty acids, which help the brain work better and lower inflammation.
- Psyllium Husk: A fiber source that assists with digestion and keeps blood sugar levels stable.
- Erythritol is a natural sweetener that doesn’t have any calories and doesn’t raise blood sugar or insulin levels.
Conclusion:
We hope you feel inspired and eager to produce these delicious treats in your own kitchen as we complete our tour of the lovely world of homemade keto muffins. This recipe isn’t just a list of ingredients and directions; it’s a way to make delicious, filling baked goods that fit within a healthy, low-carb diet. You may make three various flavors: savory, zesty, and comforting. This way, you’ll always have the correct one, whether you want a quick breakfast, a nutritious snack, or a dessert that won’t make you feel awful. These muffins taste great and are also very good for you. We made a dessert that doesn’t raise blood sugar levels and gives you important nutrients that are good for your heart, brain, and overall health. We used Greek yogurt, almond flour, eggs, and natural sweeteners. This recipe shows that eating healthy doesn’t have to be boring or limited; it can be colorful, varied, and very satisfying. We think you should try these tastes and maybe even make your own based on what you enjoy and what you need to consume. Give these muffins to people you care about to show them how easy and pleasant it can be to make without gluten or carbs. Remember that every bite gets you closer to becoming healthy and happy. This indicates that being aware of what you eat can be really fun and gratifying. Thanks for joining me on this cooking adventure. May your kitchen be filled with the warmth and smell of wholesome, freshly cooked food.
10 Common questions and answer about these Keto Muffins:
Can I use a different sweetener if I don’t have Swerve Brown?
You can use any granulated keto sweetener you choose, like a mix of erythritol and monk fruit. The “Brown” variant, on the other hand, has a richer, molasses-like flavor and more moisture that makes it taste like real bakery muffins. The flavor will be a little lighter if you use a white granulated sweetener.
Why do I need to use protein powder?
Whey or egg white protein powder can be used in place of gluten to help build things up. Almond flour is heavy and doesn’t contain gluten, so the protein powder helps the muffins rise and keeps them from falling apart. Your muffins might be denser and more likely to come apart if you don’t use it.
Can I substitute the almond flour with coconut flour?
No, you can’t trade them one for one. Almond flour doesn’t soak up as much as coconut flour. If you want a version without nuts, you’ll need a different recipe that uses coconut flour so that your muffins don’t turn out dry and gritty.
What if I don’t have sour cream?
Full-fat Greek yogurt is the finest thing to use instead of sour cream. It has the same amount of acidity and fat that keeps the muffins soft. Stay away from “low-fat” varieties because they typically have fillers and don’t have the richness that this keto batter needs.
How do I store these muffins?
These muffins should be kept in an airtight container in the fridge for up to five days because the sour cream makes them very wet. You can also freeze them for up to three months. To use them, either let them defrost at room temperature or give them a fast 20-second zap in the microwave.
Can I make these muffins dairy-free?
You can prepare them without dairy by using a thick dairy-free yogurt (like coconut milk yogurt) instead of sour cream and an egg white protein powder instead of whey protein. Make sure that your chocolate chips don’t have any dairy in them either.
My muffins didn’t rise very much. What happened?
Make sure your baking powder is still OK. Your leavening agent needs to be effective since keto batters are heavier than ordinary batters. Also, be careful not to stir the mixture too much after you add the dry ingredients. This might sometimes make the bake flatter.
Is it necessary to add the chocolate chips on top?
Adding a few additional chips on top before baking is a typical bakery trick, even though they don’t need to be there for the flavor. The chips on top of the muffins stay visible since the rising cake often covers the chips inside the batter. This makes the muffins look much more professional and tasty.
Can I add fruit like blueberries to this recipe?
Of course! This is a “base” recipe, which means you can use it in a lot of different ways. You can use 3/4 cup of fresh or frozen blueberries instead of the chocolate chips. If you use frozen berries, don’t thaw them beforehand, else your muffin will have blue and purple streaks all over it.
Can I use this batter to make a loaf of quick bread instead?
You can! This batter works great in a regular loaf pan. You will need to lower the oven temperature to 325°F (160°C) and increase the baking time to 45–55 minutes, though, because a loaf is considerably thicker and denser than a single muffin. If the top starts to brown too soon, cover it with foil halfway through.
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