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Published: Feb 25, 2015 · Modified: Jan 12, 2020 by Carolyn

Keto Pancake Muffins

Name: Grab n Go Pancake Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup plain whole milk yogurt; 2 tbsp unsalted butter or coconut oil (melted); 3 tbsp Swerve Sweetener ( or equivalent of choice (more if you like sweet muffins)); 1 teaspoon vanilla extract; 1/4 tsp apple cider vinegar; 1 3/4 cup blanched almond flour; 1/2 tsp baking soda; 1/4 tsp salt; 3 large eggs; 1/2 cup frozen blueberries and raspberries

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Grain-free pancakes are transformed into delicious, grab ‘n go low carb muffins. Enter the world of grain-free baking with confidence with this easy pancake muffins recipe to fuel your mornings!

Grain-Free Baking

When you decide to go grain-free, the world becomes a very different place. It becomes a little tougher, a lot more complicated and not nearly so friendly. At least, that’s how it can feel when you start this dietary journey. It’s not easy being grain-free, because grains are everywhere and in everything. You start looking at labels and find yourself continually astonished at the seemingly innocuous foods that actually contain gluten or grains. And all those comfort foods like biscuits and breads and muffins? Forget about it. You’re terrified of even eating a crumb.

Except that if you take a little time and explore the grain-free world, you’ll quickly discover it’s not quite as unfriendly as you think. Okay, so you can’t walk in to too many stores yet and buy grain-free muffins. The world isn’t quite that ready for the grain-free revolution. But if you are willing to make these things yourself, you will find you have more options than you ever dreamed possible. And if you need a little helping hand a little guidance, that’s where a book like Every-Day Grain-Free Baking comes in.

I will be honest and say that I am not completely grain-free myself. I don’t have any sensitivities, so if a little bit of grains sneak into my diet, I am fine with it. But I certainly can’t sit down and eat a slice of grain-based bread or I will pay the price in a glucose spike. So the majority of my cooking and baking, and subsequent eating, is free of grains and I’ve come to love it. It’s not a strange and unfriendly wilderness any longer, but I do remember vividly how uncertain it felt when I first started out. When Kelly Smith of The Nourishing Home asked me to review her new cookbook, it seemed like a good fit for All Day I Dream About Food readers.

Now, Kelly is not low carb per se, although she does steer clear of refined sugars. But there is so much crossover in our lifestyles and grain-free baking is something of an art form. When you see someone with great skills and solid recipes, you know you have a good basis for adapting the recipes to fit your own needs. Kelly was more than happy to allow me to adapt her grain-free pancake muffins recipe to use low carb sweeteners, so I quickly got to work adapting her Grab-n-Go Pancake Muffins recipe. I live a busy life, you live a busy life, we all need easy low carb breakfast recipes, right?

Grab n Go Pancake Muffins

Enter the world of grain-free baking with confidence. And with an easy low carb muffin recipe to fuel your mornings!

5 from 7 votes

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Course: Breakfast

Cuisine: Breakfast

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: muffins

Calories: 211kcal

Ingredients

½ cup plain whole milk yogurt
2 tablespoon unsalted butter or coconut oil melted
3 tablespoon Swerve Sweetener or equivalent of choice (more if you like sweet muffins)
1 teaspoon vanilla extract
¼ teaspoon apple cider vinegar
1 ¾ cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
½ cup frozen blueberries and raspberries

Instructions

Preheat oven to 350F and line 8 muffin cups with parchment liners (or grease muffin cups very well).
Add yogurt, butter, sweetener, vanilla and apple cider vinegar to a blender. Then add almond flour, baking soda, and salt on top. Blend on low for 10 to 15 seconds until combined.
Add eggs and blend on low for another 15 to 20 seconds, then blend on high for 20 to 30 seconds, until eggs are just incorporated into the batter.
Add all but 2 tablespoon of the frozen berries to blender and stir in by hand (do not blend!). Divide batter among prepared muffin cups and then place a few remaining berries in the top of each.
Bake 15 to 18 minutes, until slightly golden brown and a tester inserted in the center comes out clean. Remove and let cool in pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Serves 8. Each serving has 7.9 g of carbs and 3.29 g of fiber. Total NET CARBS = 4.61 g.

Food energy: 211kcal
Saturated fatty acids: 3.61g
Total fat: 17.09g
Calories from fat: 153
Cholesterol: 79mg
Carbohydrate: 7.90g
Total dietary fiber: 3.29g
Protein: 8.28g
Sodium: 218mg

Nutrition Facts

Grab n Go Pancake Muffins

Amount Per Serving (1 muffin)

Calories 211 Calories from Fat 154

% Daily Value*

Fat 17.09g26%

Saturated Fat 3.61g18%

Cholesterol 79mg26%

Sodium 218mg9%

Carbohydrates 7.9g3%

Fiber 3.29g13%

Protein 8.28g17%

* Percent Daily Values are based on a 2000 calorie diet.

Grain-Free Pancake Muffins Recipe Notes

Word to the wise, grain-free pancake muffins are not meant to be sweet muffins. They are like pancake batter baked in muffin tins, and as such, are delicious spread with butter or drizzled with sugar-free syrup.

You can up the sweetness of the low carb muffins easily to suit your own tastes. I did change one other little item, simply out of sheer laziness, and that was to stir some of the berries right into the batter in the blender. I simply didn’t want to dirty another dish by transferring the batter to another bowl to stir in the berries. I held some of the berries back to press a few into the top of each muffin so they’d look berry bountiful. I think these were a definite win. And a ridiculously easy grain-free recipe, making the world of grain-free a little easier for all of us!

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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