Description
These Low-Carb Keto Blueberry Muffins are moist, fluffy, and packed with fresh blueberries, perfect for a keto-friendly and low-carb diet.
Ingredients
Scale
- 2 1/2 cups blanched almond flour
- 1/2 cup Besti monk fruit allulose sweetener
- 1/2 tbsp baking powder
- 1/4 tsp sea salt (optional)
- 1/3 cup unsalted butter, melted (or melted coconut oil)
- 1/3 cup unsweetened almond milk, room temperature
- 3 large eggs, room temperature
- 1/2 tsp vanilla extract
- 3/4 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the almond flour, monk fruit sweetener, baking powder, and salt until well combined.
- In a separate bowl, mix the melted butter (or coconut oil), almond milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Carefully fold in the fresh blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 1g
- Sodium: 50mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg