Keto Blueberry Muffins

Keto Blueberry Muffins

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Keto Blueberry Muffins are a delightful treat that allows you to enjoy the classic flavors of blueberry muffins without all the carbs. These muffins are perfect for anyone following a ketogenic or low-carb diet, or for those simply looking for a healthier alternative to traditional muffins. Made with almond flour and sweetened with erythritol, these muffins are moist, bursting with juicy blueberries, and have just the right amount of sweetness. Whether it’s breakfast, a snack, or a dessert, these Keto Blueberry Muffins will satisfy your cravings while keeping you on track with your dietary goals.

Recipe: Keto Blueberry Muffins

Ingredients:

  • 2 cups almond flour
  • 1/3 cup erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 1/4 cup unsweetened almond milk (or any non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, baking soda, and salt. Ensure there are no lumps in the almond flour mixture.
  3. In a separate bowl, beat the eggs. Add the melted butter (or coconut oil), almond milk, and vanilla extract. Mix well until all the wet ingredients are combined.
  4. Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Be careful not to overmix; just stir until everything is well incorporated.
  5. Gently fold in the blueberries. If you’re using frozen blueberries, there’s no need to thaw them; you can add them straight from the freezer.
  6. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and allow them to cool in the muffin tin for about 10 minutes. Then transfer them to a wire rack to cool completely.
Nutrition Facts:

(recipe makes 12 muffins):

  • Calories: 170
  • Total Fat: 15g
  • Saturated Fat: 3.5g
  • Cholesterol: 60mg
  • Sodium: 150mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 5g