Keto Blueberry Muffins
These Keto Blueberry Muffins are a delicious and guilt-free treat for anyone following a low-carb lifestyle. They are easy to make and perfect for a quick breakfast or snack on the go.
Ingredients
- 2 cups almond flour
- 1/3 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In a separate bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per muffin
- Carbohydrates
- 5g
- Protein
- 7g
- Fat
- 11g
Supplies
Muffin tin Paper liners
Tools
Bowl Whisk Mixing spoon
Serving suggestions
Serve the Keto Blueberry Muffins with a dollop of whipped cream or a side of Greek yogurt for a delicious breakfast or snack.
Tips & tricks
Make sure to use fresh blueberries for the best flavor and texture in the muffins.
Cost
$10