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Keto Blueberry Muffins
Moist, fluffy muffins bursting with fresh blueberries.
Nutrition per Serving
3g
Net Carbs
5g
Protein
14g
Fat
165
Calories
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1/3 cup butter, melted
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 3/4 cup fresh blueberries
Instructions
- 1 Preheat oven to 350°F (175°C). Line a muffin tin with liners.
- 2 Mix almond flour, erythritol, baking powder, and salt.
- 3 In another bowl, whisk eggs, melted butter, cream, and vanilla.
- 4 Combine wet and dry ingredients. Stir until just mixed.
- 5 Gently fold in blueberries.
- 6 Divide batter among 12 muffin cups.
- 7 Bake 20-22 minutes until golden and a toothpick comes out clean.
- 8 Cool in pan 5 minutes before removing.
💡 Pro Tips
- Toss blueberries in a little almond flour to prevent sinking
- Don't overmix the batter
- Frozen blueberries work too - don't thaw first