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Keto Blueberry Muffins

Delicious and healthy Keto Blueberry Muffins that are easy to make and fit perfectly into a low-carb lifestyle.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: gluten-free, keto
Calories: 150
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 1.5 cups almond flour This low-carb flour is the base of our muffins, providing a nutty flavor and moist texture.
  • 0.5 cups erythritol A popular sugar substitute, erythritol adds sweetness without the carbs.
  • 2 teaspoons baking powder This leavening agent helps the muffins rise.
  • 0.5 teaspoons salt A pinch of salt enhances the flavors.
Wet Ingredients
  • 3 large eggs Provide structure and moisture.
  • 0.5 cups unsweetened almond milk Keeps the muffins moist without adding extra carbs.
  • 0.25 cups melted coconut oil Adds healthy fats and moisture.
  • 1 teaspoon vanilla extract Adds a warm, sweet aroma.
  • 1 cup fresh blueberries Packed with antioxidants and flavor.

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the muffin tin by lining it with paper liners or greasing it with cooking spray.
  3. In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Mix thoroughly.
  4. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20-25 minutes.
  7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 150kcalProtein: 5gSodium: 200mg

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