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Description
Enjoy delicious, guilt-free keto blueberry muffins. These low-carb, sugar-free muffins are perfect for breakfast or snacks.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or other keto-friendly sweetener)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup melted unsalted butter
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate medium bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries. If using frozen blueberries, do not thaw them before adding to the batter.
- You can substitute other keto-friendly berries like raspberries or blackberries.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- These muffins can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg