Description
These light, moist keto blueberry muffins are perfect for low-carb diets, bursting with sweet-tart blueberries and baked to golden perfection.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol (or other keto-friendly sweetener)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
- In a bowl, mix almond flour, erythritol, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
- Combine wet and dry ingredients until just mixed, then gently fold in blueberries.
- Divide the batter evenly into the muffin tin. Bake for 18–20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with butter or cream cheese. Optional: add lemon zest, cinnamon streusel, or chocolate chips for variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 168
- Sugar: 1.3g
- Sodium: 214mg
- Fat: 14.7g
- Saturated Fat: 5g
- Unsaturated Fat: 9.7g
- Trans Fat: 0g
- Carbohydrates: 5.3g
- Fiber: 2.3g
- Protein: 5.3g
- Cholesterol: 186mg