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Not only are these muffins low carb but they are also sugar free and gluten free. Because they have minimal impact on blood sugar levels, diabetics can enjoy them as well.

Ingredients (makes 12)

  • 3 large eggs
  • 75 grams butter melted
  • 75 mls almond milk
  • 2 tablespoons Greek yogurt (heaped tablespoons)
  • 1 teaspoon vanilla extract
  •  cup monk fruit blend /erythritol/xylitol or stevia blend.
  • 200 gms /2 cups blanched almond meal/almond flour
  • 1 teaspoon psyllium husk powdered optional but beneficial. See notes!
  •  teaspoons baking powder
  • A pinch of salt
  • 100 grams choc chips sugar free or chopped up Lindt chocolate 85%


  • Beat the eggs in a medium bowl until light and frothy with electric beaters. Add melted butter, almond milk, Greek yogurt and vanilla extract and beat till combined.
  • Add the dry ingredients to the wet ingredients (aside from the choc chips) and mix until well combined. Finally fold through the choc chips.
  • Spoon into cupcake or muffin pans and smooth off the tops.
  • Bake for about 20 minutes or until cooked through at 175 C/350 fan forced. Allow cupcakes to cool in pans if using silicon trays.

Recipe Notes

Using psyllium is optional but it does bind almond flour/almond meal. If you only have psyllium husks, process it till smooth to create you own psyllium powder to use in the recipe. Do not use the husks as they are too gritty.

Nutritional Information

Serving: 1muffin | Calories: 220kcal | Carbohydrates: 3.1g | Protein: 6.5g | Fat: 19.5g | Fiber: 3.3g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.