Keto Blueberry Muffins are the perfect breakfast or snack for those following a low-carb, high-fat diet. Made with almond flour and coconut flour, these muffins are gluten-free and grain-free, providing a delicious and nutritious option for those who are keto-conscious. The addition of fresh blueberries adds a touch of sweetness and a burst of flavor in every bite.
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 cup Erythritol or preferred low-carb sweetener
1 tsp baking powder
1/2 tsp salt
3 large eggs
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 cup fresh blueberries
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
Combine the almond flour, coconut flour, erythritol, baking soda, and salt in a sizable basin.
Whisk the eggs, melted butter, and vanilla extract in a another basin.
Mix the dry ingredients just until mixed after adding the wet ingredients. Gently fold in the blueberries.
Divide the batter evenly between the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool for 5 minutes before removing from the tin and serving.
Nutrition information (per muffin, based on 12):
Note: Nutritional information may vary based on ingredients used.