Keto Blueberry Almond Flour Muffins
Print RecipeFluffy and bursting with juicy blueberries! These keto blueberry almond flour muffins are low carb, sugar free, and incredibly delicious.
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Ingredients
- 3/4 cup Blueberries
- 3 Eggs large, room temperature
- 2 1/2 cups Blanched Almond Flour (I recommend this one - amazon)
- 1/2 cup Monk Fruit Allulose Sweetener
- 1 1/2 teaspoons Baking Powder
- 1/3 cup Coconut Oil measure when solid, then melt for the recipe
- 1/3 cup Almond Milk unsweetened, room temperature
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Start by preheating the oven to 350°F and lining a muffin pan with 12 paper liners. This recipe makes about 12 standard-sized muffins, but if your pan has larger cavities, you may end up with 8–10.
- Add the almond flour, sweetener, salt, and baking powder to a large bowl. Mix together.
- Add in the almond milk, melted coconut oil, eggs, and vanilla. Mix well.
- Add the blueberries and fold them in.
- Divide the batter among the muffin cups and bake for about 20 minutes or until the tops are golden. You can use a toothpick to check it too – insert it in the center, and if it comes out clean, the muffins are ready.
Nutrition
Serving: 1muffin | Calories: 218kcal | Carbohydrates: 6g | Protein: 8g | Fat: 18g | Net Carbohydrates: 3g
Servings: 12 muffins
Calories: 218kcal
Cost: $15
