Keto pancake muffins make a healthy, portable breakfast. High-protein make-ahead recipe offers the best of both worlds. Ideal for keto beginners!
Ingredient
– ¾ cup plain Greek yogurt– 3 large egg– 3 tablespoon butter melted– ⅓ cup Swerve Sweetener– 1½ teaspoon vanilla extract– 2 cups blanched almond flour– ⅓ cup unflavoured whey protein powder– 1 teaspoon baking powder– ¼ teaspoon salt– ⅔ cup frozen blueberries and raspberrie
Direction
1
Warm the oven up to 350oF and put silicone or parchment paper liners in a regular muffin pan.
2
Fill a blender with yogurt, eggs, butter, sugar, and vanilla. Mix things together quickly.
3
Put the salt, baking powder, protein powder, and almond flour in the bowl. and mix the batter until it's well mixed.
4
With your hands, mix in half of the berries. Put some of the remaining berries on top of each muffin cup after the batter is spread out in them.
5
The muffins are done when they are golden brown and just firm to the touch, which should take 18 to 25 minutes. Take it out of the pan and let it cool down there.