Easy Keto Blueberry Muffin Recipe: Guilt-Free Deliciousness for Low Carb Lovers
Indulge in these moist and flavorful Keto Blueberry Muffins, perfect for a low-carb breakfast or a sweet treat without the guilt. Packed with juicy blueberries and a hint of vanilla, these muffins are sure to satisfy your cravings.
Servings 12
Calories 220kcal
Ingredients
- 2 ½ cups almond flour 280g / 9.9 oz
- ½ cup granulated erythritol 100g / 3.5 oz
- 1 tsp baking powder 4g / 0.14 oz
- ½ tsp sea salt 2g / 0.07 oz
- 3 large eggs
- ⅓ cup unsalted butter melted (76g / 2.7 oz)
- ½ cup unsweetened almond milk 120ml / 4 fl oz
- 1 tsp vanilla extract 5ml / 0.17 fl oz
- ¾ cup fresh blueberries 100g / 3.5 oz
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and sea salt.
- In a separate bowl, beat the eggs, then mix in the melted butter, almond milk, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold the blueberries into the batter, being careful not to overmix.
- Scoop the batter evenly into the lined muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 220kcal | Carbohydrates: 9g | Protein: 6g | Fat: 18g | Fiber: 2g