Description
This easy keto blueberry muffins recipe with almond flour is healthy and makes a fabulous low carb breakfast on the go or snack with 3.1 net carbs. Perfect for low carb, gluten-free, and paleo diets.
Ingredients
Scale
- 2.5 cups Blanched Almond Flour
- 1 cup Blueberries (Fresh or frozen)
- ½ cup Granular Erythritol
- ⅓ cup Unsweetened Almond milk
- 3 Eggs
- 1.5 teaspoons Baking Powder
- ⅓ cup Melted Coconut Oil or Grass-Fed Butter
- ½ teaspoon vanilla
Instructions
Preheat oven to 350
Line a muffin tin with baking cups or use cooking spray.
Mix the dry ingredients (by hand or in a food processor): almond flour, erythritol, and baking powder.
Then add the wet ingredients: almond milk, eggs, melted coconut oil, and vanilla.
Final step: fold in the fresh blueberries.
Distribute evenly in a muffin tin and bake for 20-25 minutes.
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American