These gluten-free and keto Nutella Swirl Breakfast Muffins are really easy to make. By simply combining all the ingredients in a high-speed blender, you can make these muffins in a hurry. One dish to clean and only 20 minutes to bake, try these gluten-free and low carb muffins today.
Mr. Grumbles loves Nutella.
I perfer any nut butter over Nutella but since I am married, I need to sometimes push my wants aside and somehow figure out a way to meet in the middle.
And these muffins are definitely the answer!
By using my sugar-free Homemade Espresso Nutella
and combining it with some almond flour and almond butter, these Nutella Swirl Breakfast Muffins were the perfect muffins for both Mr. Grumbles and I.
Why makes these Nutella Swirl Breakfast Muffins so good?
- they are gluten-free
- they contain no oil
- the batter is ready in 5 minutes
- the ingredients are readily available
- they contain a significant source of protein
- they are sugar-free
What if I don't have any sugar-free Nutella?
You can easily make your own Nutella following my Espresso Nutella recipe. You can also buy Nutri-Light Hazelnut Cocoa spread at most stores.
If you have some avocado lying around, you could make my Chocolate Avocado Spread and use it instead.
For a quick "cheater" way, simply combine your nut or seed butter of choice (almond, peanut, sunflower seed...) with a little coconut oil and 1 tablespoon of unsweetened cocoa. Stir the mixture and add any additional sugar if needed.
What's the difference between using a high-speed blender versus a hand-held mixer?
There is not much of a difference except for time and the number of dishes one needs to clean. As for the texture of the muffins, using a high-speed blender means that you need to add more liquid then if you were to use a hand-held mixer. The added liquid makes the muffins a little more closed texture and denser.
You can absolutely make these muffins using a handheld mixer and still achieve the exact same muffin. You will just have 2 dishes instead of one to clean!
What ingredients do you need for this blender Nutella Swirl Breakfast Muffins?
- eggs
- milk - I use Almond Milk
- yogurt - I use Siggi's Icelandic 0% plain yogurt
- sugar - I use Lakanto
- almond butter or any nut or seed butter
- almond flour
- vanilla
- salt
- baking powder
- nutella
How do you make these gluten-free and Keto Nutella Swirl Breakfast Bars?
- combine all the ingredients except for the Nutella, almond flour and baking powder in a high-speed blender
- blend on high for 1 minute
- add the almond flour and blend for 30 seconds
- add the baking powder and blend for 15 seconds
- pour 2 tablespoon of the mixture into each muffin well
- add 1 teaspoon of Nutella
- cover with remaining muffin mixture
- add an additional 1 teaspoon of Nutella
- using a chopstick or wooden skewer, swirl the Nutella into the muffin mix
- bake at 350 degrees for 20 minutes.
What substitutions can I make?
- Almond Flour - replace with an equal amount of oats
- Greek Yogurt - replace with sour cream
- Almond Milk - replace with regular milk
- Sweetener - replace with equal parts of regular sugar
- Almond Butter - use peanut butter or sunflower seed butter
If you like these Nutella Swirl Breakfast Muffins, you may also enjoy:
- Berry Seed Breakfast Bread (Whole30, Nut Free, Keto)
- Easy Gluten-Free Chocolate Chip Banana Muffins
- Whole30 Sausage Breakfast Balls
- Whole30 Everything Bagel Avocado Spread
- Chocolate Avocado Spread
Nutella Breakfast Swirl Muffins
These gluten-free and keto Nutella Swirl Breakfast Muffins are really easy to make. By simply combining all the ingredients in a high-speed blender, you can make these muffins in a hurry. One dish to clean and only 20 minutes to bake, try these gluten-free and low carb muffins today.
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Ingredients
- 3 eggs
- ¾ cup (170 g) 0% Plain Greek Yogurt
- ¼ cup almond milk
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup sweetener (I used erythritol but any sugar will work)
- ¼ cup almond butter (or peanut butter)
- 2 cups almond flour
- 2 tsp baking powder
- ¼ cup Espresso Nutella (or storebought Nutella)
Instructions
- Preheat the oven to 350 degrees. Grease or line your muffin tins and set the pan aside.
- In a high speed blender, combine the first 7 ingredients (up to the almond flour) and blend for 1 minute or until everything is incorporated.
- Add in almond flour and blend again until mixture is smooth. Add in baking powder and turn blender on until incorporated.
- Pour 1 tablespoon of the mixture into each well. Add ½ teaspoon of Nutella to each well.
- Pour remaining batter evenly over the nutella trying to make sure each muffin well gets the same amount.
- Add ½ teaspoon of Nutella to the top of each muffin and carefully swirl the Nutella to incorporate.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
Notes
- see post for substitutions
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1muffin
- Calories: 188
- Sugar: 1.8 g
- Fat: 15.7 g
- Carbohydrates: 6.1 g
- Fiber: 2.8 g
- Protein: 8.1 g
Ann says
Made them with substitutes I had in the house. Regular yogurt, buttermilk, brown sugar, peanut butter. I used almond flour however. Finished up jar of Nutella. Taste really good!