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Low Carb Berry Breakfast Muffins

Low CarbKetoGluten FreeSugar FreeLCHF

These low carb berry breakfast muffins are SUPER easy to make, from just a few ingredients! They're also sugar free, gluten free, and keto friendly!

Low Carb Berry Breakfast Muffins - sugar free, gluten free, and keto friendly recipe

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These egg muffins make a fantastic quick breakfast! I've made them with a combination of blueberries and raspberries, but you could make them with just one kind of berry, or try others! Blackberries would work well as would strawberries, as long as they were chopped up.

These are really handy to eat for breakfast on the go (they're so low in carbs, you could have two!), but you could also enjoy them as a sweet snack!

Check out all my low carb muffin recipes!

How to Make Berry Breakfast Muffins

Line a six-hole muffin pan with liners – I love these colorful silicone liners! Divide the blueberries and raspberries evenly between the muffin cups. You might like to roughly chop the raspberries first for a more even distribution.
Low Carb Berry Breakfast Muffins - sugar free, gluten free, and keto friendly recipe
 
Add some eggs, cream, and sweetener (I like Lakanto!) to a stand mixer and beat until fully blended. Pour the egg mixture over the top of the berries.
Low Carb Berry Breakfast Muffins - sugar free, gluten free, and keto friendly recipe
 
Bake in a preheated oven for 20 minutes or until the egg has cooked through.
Low Carb Berry Breakfast Muffins - sugar free, gluten free, and keto friendly recipe
 
Let cool slightly before eating – those berries are hot!!!

Low Carb Berry Breakfast Muffins - sugar free, gluten free, and keto friendly recipe

Low Carb Berry Breakfast Muffins

Low Carb Berry Breakfast Muffins

Yield: 6 Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These low carb berry breakfast muffins are SUPER easy to make, from just a few ingredients! They're also sugar free, gluten free, and keto friendly!

Ingredients

Instructions

  1. Preheat the oven to 350F. Line a six-hole muffin pan with liners.
  2. Beat together the eggs, cream, and sweetener in a stand mixer.
  3. Divide the berries evenly between the muffin cups, then pour the egg mixture over the top.
  4. Bake for 20 minutes or until the egg has cooked through.
  5. Let cool slightly before eating.

Notes

2g net carbs per muffin

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Nutrition Information
Yield 6 Serving Size 1 Muffin
Amount Per Serving Calories 82Total Fat 6gSaturated Fat 3gCholesterol 122mgSodium 45mgCarbohydrates 2gNet Carbohydrates 2gFiber 0gProtein 3g
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Gini

Wednesday 12th of February 2020

Love these - and they freeze well too!

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