Keto Almond Flour Breakfast Muffins Recipe

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Start your day with these delightful Keto Almond Flour Breakfast Muffins that are not just low in carbs but also full of flavor. Imagine a warm muffin bursting with the goodness of almond flour, making it a perfect start for your busy mornings. These muffins are incredibly easy to make, and they’ll satisfy your cravings without ruining your diet.

These muffins are a game-changer in the world of breakfast! With the nutty flavor of almond flour, they provide a wholesome alternative to traditional muffins. Whether you’re following a keto diet or just looking for a healthier breakfast option, these Almond Flour Breakfast Muffins will hit the spot.

The Perfect Keto Breakfast Muffins

A plate of golden-brown Keto Almond Flour Breakfast Muffins on a wooden table with coffee and butter.

These Keto Almond Flour Breakfast Muffins are moist, fluffy, and subtly sweet. The almond flour lends a slightly nutty flavor, while the addition of eggs and butter gives them a rich texture that’s hard to resist.

Ingredients

  • 2 cups almond flour
  • 1/4 cup erythritol or preferred sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips or nuts (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix Dry Ingredients: In a large bowl, combine almond flour, erythritol, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In another bowl, whisk together the eggs, melted butter, and vanilla extract until well combined.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the sugar-free chocolate chips or nuts.
  5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling them about 3/4 full.
  6. Bake: Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  7. Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 12 muffins
  • Calories: 150kcal
  • Fat: 14g
  • Protein: 6g
  • Carbohydrates: 2g

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