Blueberry muffins are a familiar treat, but they typically fall outside the scope of a ketogenic diet. Most blueberry muffins have a high carb count and are not a good option for anyone on a low-carb diet.
This recipe changes all that, it is simple and easy to make, so you can enjoy the fresh blueberry goodness of these muffins any time of day.
They are great for breakfast or as an afternoon snack when you need something sweet to tide you over until dinner time. You can even freeze these muffins so that they last longer. Chilled in the fridge these delicious keto muffins will last 5-6 days.
These muffins are the perfect accompaniment the The Keto Food Co Vanilla Shake with a dab of whipped cream and butter.
2 1/2 cups almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup melted butter
1/3 cup unsweetened almond milk
3 large eggs
1 tsp. pure vanilla extract
1 cup fresh blueberries
Preheat oven to 160 degrees and line cupcake tray with liners, 8-12 depending on cupcake size.
In a large bowl, whisk to combine almond flour, Sweetener, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
Gently fold blueberries in until evenly distributed. Scoop equal amounts of batter into each liner and bake until slightly golden and stick a toothpick into the centre of a muffin until it comes out clean, 24 minutes baking time. Let cool before serving.
Calories 52 Cal | Carbohydrates: 2.5g | Protein: 1.8g | Fat: 3.8g