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    Home » Breakfast » Keto Pancake Muffins

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

    Keto Pancake Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    28.7K shares
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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!

    titled image (and shown): Grab 'n Go Pancake Muffins (sitting on a plate next to a mug of coffee)

     

    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.

    close up image of grain-free, sugar-free blender muffins with fresh berries

    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?

    a white plate holding two fresh berry-packed low carb breakfast muffins made from grain-free pancake batter

    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
    Print Pin Rate
    Course: Breakfast
    Cuisine: Breakfast
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 8 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!

    two grain-free and sugar-free pancake muffins stuffed with fresh berries, sitting on a plate next to a mug of coffee

    28.7K shares

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    Nutritional Disclaimer

    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.

    Reader Interactions

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    Comments

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      Recipe Rating




    1. Annie says

      August 25, 2016 at 8:40 am

      These are awesome Carolyn. Thank you!

      Reply
    2. Pattie says

      August 25, 2016 at 8:37 am

      Just made a batch of these and they are terrific. Love that the carbs are lower than a lot of low-carb muffin recipes out there. Good amount of protein per muffin too. I agree with your previous comment about not counting the carbs in erythritol. Most low carbers do not. I used foil liners and had no problem with them sticking. They are delicious with some Kerrygold butter on them. Fabulous recipe! Thank you.

      Reply
      • Carolyn says

        August 25, 2016 at 4:15 pm

        Thanks so much, Pattie!

        Reply
    3. Katie says

      August 21, 2016 at 2:32 pm

      Does the swerve sweetener serve a structural purpose or is it purely for the sweet flavor?

      Reply
      • Carolyn says

        August 21, 2016 at 3:07 pm

        For sweetness. You can replace it.

        Reply
    4. Alex says

      July 10, 2016 at 2:07 pm

      I made these this morning with extra Erythritol, some liquid stevia and I subbed homemade kefir made with heavy cream for the yoghurt. Also I used almond meal that I grind up from making almond milk. These were amazing. They are as satisfying as the traditional oatmeal buttermilk blueberry muffin recipe I made for years before baking grain free. My kids (who are not grain free) enjoyed them as well. Excellent recipe!!!

      Reply
    5. Dominique Brown says

      June 09, 2016 at 8:14 am

      These were sooo good. Thanks.

      Reply
    6. Missy says

      April 06, 2016 at 12:57 pm

      I just made these and they were absolutely delicious! Probably the best baked goods I’ve tried that are low carb. Thank you so much for all of your recipes, they are really a life saver. 🙂

      Reply
      • Carolyn says

        April 06, 2016 at 7:26 pm

        Thanks so much!

        Reply
    7. Andrea says

      March 11, 2016 at 5:29 pm

      These are so delicious, and unlike regular muffins, they taste even better after cooling and refrigeration, which makes them perfect for Grab and Go! I usually just reheat them in the microwave at work. Super easy for my crazy mornings! Thanks so much for sharing your talent in the kitchen with us!

      Reply
    8. Kathleen W. says

      February 27, 2016 at 11:52 am

      I made these this morning and they are great !

      Reply
    9. Kelly H. says

      February 25, 2016 at 6:08 pm

      SO GOOD! I actually blended the berries completely and it was delicious. Just a suggestion maybe, since I’m currently making everything you upload haha, but is it super hard to also give the actual weight of things, in grams or ounces? Not sure what your process looks like. Since I have GD (just emailed you, hi again!) I weigh everything for every recipe I make to keep scrupulous count of the carbs, so I can connect higher values to what I’m eating and avoid all medications. I mean, like I said, I end up weighing it all, but its amazing how different 1/4 of almond flour measures each time you do it! I often wonder if your stuff tastes a little differently than mine! The frozen berries in this recipe is really what I was thinking of. I bet those measurements can vary a lot! Maybe it doesn’t affect the taste that much and my type A/OCD is showing 🙂

      Anyway, loved these! they’re so moist. I love having stuff like this to grab in the mornings.

      Reply
    10. Sogol says

      February 21, 2016 at 1:25 am

      These are AMAZING. So simple and so delicious! I think these are going to become a weekly staple, with maybe so chocolate chips being added in as well. I used sour cream like some others did above because I always have it handy and I used mixed frozen berries so there were some blackberries and strawberries as well. Divine! Didn’t need any additional sweetener, but I couldn’t say no to some extra butter! Thanks for another winner! 🙂

      Reply
      • Carolyn says

        February 21, 2016 at 9:11 am

        I’ve done raspberries and chocolate chips. Those were popular with the kids!

        Reply
    11. AB says

      February 08, 2016 at 10:26 am

      You need to verify your carb count on this one. I uploaded this recipe into MyFitnessPal and with 8 muffins, they come out to 32 NET CARBS per muffin!

      Reply
      • Carolyn says

        February 08, 2016 at 10:28 am

        No, actually I don’t have to. I make it very clear on my blog that I do not count the carbs in erythritol, as they do not raise my blood sugar one little bit. Most low carbers don’t either. Hope that info helps!

        Reply
      • Carolyn says

        February 08, 2016 at 10:32 am

        Actually, now that I look at the recipe, it only takes 3 tbsp of Swerve. I know these ingredients do NOT add up to 32 g per muffin so I think either MyFitnessPal has lost its mind or you entered something incorrectly. Believe me…my software (MacGourmet) pulls from the USDA database of nutrition so something is off in your calculations, not in mine. 🙂

        Reply
        • AB says

          February 11, 2016 at 3:36 pm

          So… this was really bugging me because my family said they were awesome but I decided not to try them. Yet, could NOT figure out how MFP calculated the way it did. 🙁

          Dug into it a bit deeper. Lo & behold, the “food” it grabbed when I imported the recipe was listed as 225 grams sugar!!! What!?!??! Let’s just say I quickly fixed that baby!! Whew…

          I enjoyed one for breakfast today & am looking forward to “leftovers” tomorrow!

          Thanks! 🙂

          Reply
          • Carolyn says

            February 11, 2016 at 4:12 pm

            yes, I asked about this on Facebook and a reader said that when she imported it, it turned 3 tbsp of Swerve into 3 CONTAINERS (full containers!) of stevia. Not sure what is up but MFP is really not reliable. When you see a big discrepancy like that, be sure to check each individual ingredient.

            Reply
    12. Barbarainnc says

      January 18, 2016 at 4:47 pm

      Can these be made with out a blender?? Just use a spoon to mix them ?? I have seen foil liners, and will look for parchment liners. ? ?

      Reply
      • Carolyn says

        January 18, 2016 at 5:15 pm

        Yes, they can be. A little more work but it shouldn’t be a problem. Make sure to mix your dry ingredients first, then add the wet ingredients.

        Reply
        • Barbarainnc says

          January 18, 2016 at 9:43 pm

          Thanks

          Reply
          • Anne says

            February 11, 2016 at 3:37 pm

            I used an electric hand mixer with no problems. Just dumped everything in sans the berries. Worked – and turned out – great!!

            Reply
    13. Lorri says

      January 18, 2016 at 10:19 am

      These are super easy and DELICIOUS! Eating some right now. They baked up lighter than I expected. My picky 12 yo is eating one right now. He loves it and said “It doesn’t even need butter!” Thank you for sharing this. I will be making this again. Just a note, I used Greek Yogurt for mine.

      Reply
    14. Jen says

      November 01, 2015 at 9:00 am

      Made a double batch this morning. Came out delicious. My only issue is that they stuck to the paper liners horribly. I ran out of paper and greased some, and I have to recommend skipping the paper and just greasing. So delicious.

      Reply
      • Carolyn says

        November 01, 2015 at 9:05 am

        I always, always recommend the parchment paper liners to avoid this issue. If you want easier clean up, make sure you grab some!

        Reply
      • Nicole says

        July 22, 2017 at 10:59 am

        I often grease (spray with coconut oil spray) my liners so they don’t stick as much.

        Reply
    15. Angela says

      October 08, 2015 at 11:03 am

      Made a batch of these delicious muffins this morning and I have to say it was incredibly hard to stop at only 1. Thanks again Carolyn, for the amazing recipes.

      Reply
    16. Jill says

      September 12, 2015 at 3:43 pm

      I just made a double batch of these. They’re very good! I ended up getting 24 mini muffins and 12 regular muffins out of the double batch. The mini one I tried is slightly dry, but the the flavor awesome. I used 3 T Swerve plus some liquid stevia and did everything else as written. They’ll be great with some butter or cream cheese.

      Reply
    17. Helena Angelina says

      July 15, 2015 at 9:35 pm

      U should say these look amazing Annie AND Carolyn! 🙂

      Reply
    18. Helena Angelina says

      July 15, 2015 at 9:34 pm

      These look incredible Carolyn – the texture and crumb looks amazing! I’ve not seen anything low carb turn out like that. I’ll be giving them a whirl for sure!

      Reply
    19. Anne L. Texas says

      June 30, 2015 at 8:20 am

      PS about an 1/8 tsp of lemon oil really brings out the flavor

      Reply
    20. el says

      June 30, 2015 at 1:19 am

      Do these freeze well?

      Reply
      • Carolyn says

        June 30, 2015 at 7:42 am

        They should. In my experience, all muffins like this freeze well and I’ve frozen similar ones, although not these in particular.

        Reply
      • Anne L. Texas says

        June 30, 2015 at 8:19 am

        Yes! I bake them up and freeze them then set one out in the morning when I get up. When I’m ready..it’s ready!

        Reply
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