Keto Almond Flour Blueberry Muffins
These Keto Almond Flour Blueberry Muffins are a delightful, low-carb way to start your day or enjoy as a snack. Packed with juicy blueberries and made with almond flour, they're not only keto-friendly but also gluten-free!
Servings 12 muffins
Calories 190kcal
Equipment
- Oven
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Toothpick
- Wire rack
Ingredients
- 2 cups almond flour (224g)
- ½ cup granulated erythritol (96g)
- 1 tsp baking powder (4g)
- ¼ tsp salt (1g)
- ⅓ cup unsalted butter, melted (76g)
- 3 large eggs
- ½ cup unsweetened almond milk (120ml)
- 1 tsp vanilla extract (5ml)
- 1 cup fresh blueberries (148g)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In a separate bowl, mix the melted butter, eggs, almond milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just mixed. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the tops are golden and 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.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Muffins can be frozen for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
If you're using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.
Nutrition
Calories: 190kcal | Carbohydrates: 7g | Protein: 6g | Fat: 16g | Fiber: 2g | Net Carbs: 3g