These keto blueberry muffins are made with almond flour and almond milk. They are very low in carbs and also gluten free. They are also surprisingly easy to make. One of the reasons I love baking with almond flour is precisely that – it so easy!
We are going to add some lemon zest into this recipe which will add a fantastic layer of citrus. Blueberries and lemons are a perfect marriage.
Please store these in the refrigerator in a closed container. I left mine on the counter and ended up eating a furry blueberry. By the time I noticed it half of it was in my belly. No worries. Nothing happened but yuck. You can also freeze them. They will thaw relatively quickly when you are ready to eat them.
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Keto Blueberry Muffins
2 1/2 cups (240 grams) almond flour
1/3 cup (67 grams) sweetener (I used Monkfruit)
1/2 teaspoon (3 grams) salt
1/2 teaspoon (3 grams) baking soda
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (1 gram) lemon zest
1/2 cup (113 grams) melted, unsalted butter — cooled
1/3 cup (113 grams) unsweetened almond milk
1 teaspoon (4 grams) vanilla extract
3 large eggs at room temperature
2/3 cups (127 grams) blueberries
Heat your oven to 350F (175 C). Line a 12 muffin tin with paper liners.
Place all the dry ingredients and the lemon zest in a bowl. Whisk well. Make a hole in the middle and add the rest of the ingredients. Whisk the wet ingredients and then mix it all together.
Fold in the blueberries.
Scoop batter into the prepared muffin cups. Place the pan in the oven and bake for 20 to 25 minutes. Check them at 20 minutes by inserting a toothpick. If it comes out clean, remove them from the oven.
Cool down and enjoy.
Store muffins in a closed container inside the refrigerator.
Calories 213.083 kcal, Fat, Total 18.905 g, Saturated Fat 5.824 g, Sugar, Total 1.580 g, Total Carbohydrate 4.647 g, Fiber 2.243, Protein 6.350 g, Cholesterol 62.576 mg, Trans Fatty Acid 0.270 g, Sodium 306.894 mg,