Keto Pancake Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
High-protein muffins with a pancake-like flavor, made with Greek yogurt, almond flour, and blueberries. These grab-and-go breakfast cakes are keto-friendly and can be made ahead for convenient weekday mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup plain Greek yogurt
- 3 large eggs
- 3 tbsp butter (melted)
- 1/3 cup Swerve Sweetener
- 1½ teaspoon vanilla extract
- 2 cups blanched almond flour
- 1/3 cup unflavored whey protein powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup frozen blueberries and raspberries
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 97mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 63mg
- Calcium
- 75mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 97MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.