How to Make Keto Blueberry Muffins
August 22, 2024
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.
Keto Blueberry Muffins with Almond Flour (Gluten-Free)
Ingredients:
2 1/2 cups (240 grams) almond flour
1/3 cup (67 grams) sweetener (e.g., 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 cup (127 grams) blueberries
Instructions:
Preheat the Oven:
Heat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, sweetener, salt, baking soda, baking powder, and lemon zest.
Mix the Wet Ingredients:
Make a well in the center of the dry ingredients.
Add the melted butter, almond milk, vanilla extract, and eggs into the well.
Whisk the wet ingredients together, then mix everything until just combined.
Add the Blueberries:
Gently fold in the blueberries.
Fill the Muffin Cups:
Evenly scoop the batter into the prepared muffin cups.
Bake:
Place the muffin tin in the oven and bake for 20 to 25 minutes.
Check for doneness at 20 minutes by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready.
Cool and Store:
Remove the muffins from the oven and allow them to cool completely.
Store the muffins in a sealed container in the refrigerator.
Nutritional Information (Per Muffin):
Calories: 213.08 kcal
Total Fat: 18.91 g
Saturated Fat: 5.82 g
Total Sugars: 1.58 g
Total Carbohydrates: 4.65 g
Dietary Fiber: 2.24 g
Protein: 6.35 g
Cholesterol: 62.58 mg
Trans Fat: 0.27 g
Sodium: 306.89 mg
These keto-friendly muffins are perfect for a gluten-free diet and make a delicious low-carb treat.