Description
These keto blueberry muffins are tender, moist, and lightly sweet, featuring almond flour and fresh blueberries for a delightful low-carb treat.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol (or sweetener of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup with a little coconut oil.
- In a mixing bowl, combine 2 cups almond flour, 1/2 cup erythritol, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In another bowl, whisk together 3 large eggs, 1/4 cup unsweetened almond milk, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in 1 cup fresh blueberries. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking.
- Remove the muffins from the oven and let them cool in the tin for 5–8 minutes. Transfer to a wire rack to cool completely.
Notes
Serve warm with butter or cream cheese. They store well at room temperature for up to 2 days or in the refrigerator for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 1.3g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg