Description
Delightful Keto Blueberry Muffins that are soft, fluffy, and low in carbs, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol (or other keto-friendly sweetener)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the almond flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin liners, filling each about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Notes
For best results, make sure all ingredients are at room temperature before mixing. If you prefer a sweeter muffin, feel free to increase the erythritol.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg