Easy Pancake Muffins (keto friendly)

Ingredients

• 1/2 cup plain whole milk yogurt

• 2 tbsp unsalted butter or coconut oil melted

• 3 tbsp Swerve Sweetener or equivalent of choice (more if you like sweet muffins)

• 1 teaspoon vanilla extract

• 1/4 tsp apple cider vinegar

• 1 3/4 cup blanched almond flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 3 large eggs

• 1/2 cup frozen blueberries and raspberries

Directions

1. Preheat oven to 350F and line 8 muffin cups with parchment liners (or grease muffin cups very well).

2. 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.

3. 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.

4. Add all but 2 tbsp 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.

5. 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.

Serves 8.