Description
Delightfully vibrant and low-carb, these Keto Blueberry Muffins are fluffy and moist, bringing nostalgia into your kitchen without the heavy carb load.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol or another low-carb sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 cup blueberries (fresh or frozen)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined.
- Fold in the blueberries carefully.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month. Ensure ingredients are at room temperature for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg