Warm from the oven keto blueberry muffins are easily my favorite dessert this month. The buttery muffin texture mixed with the sweet pockets of watery goodness that comes from having the occasional blueberry pop in your mouth is what you’ve been waiting for!
Cuisine: Gluten Free | Low Carb / Keto |Vegetarian
Cook Time: 20 Mins | Passive Time: 0 Mins | Prep Time: 10 Mins | This Recipe Makes: 6 Muffins
Per Serving: 175 Calories | 15 g Fat | 4 g Carbohydrates | 6 g Protein
Ingredients
- 1 Cup Almond Flour or 1/4 Cup Coconut Flour
- 1/4 Cup Erythritol (SoNourished)
- 1 teaspoon baking powder
- 2 Tbsp Butter Melted
- 2 Tbsp Almond Milk Or Coconut Milk
- 2 Large Eggs (50g / 1.5oz)
- 1 teaspoon Vanilla Extract
- 1/4 Cup Blueberries
Instructions
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Preheat oven to 180C (355 F)
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Mix the almond flour and the baking powder together in a bowl. Crack 2 eggs into the mixture and mix until well combined.
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Melt butter and mix into the almond flour and egg mixture.
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Add the remaining ingredients (except the blueberries) and pour into a 2 X 3 muffin tray lined with muffin holders.
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Place blueberries on top of the muffins and push down slowly with your fingers.
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Bake for 20 mins. Let them cool and enjoy.
Source & Pictures: Morva for Flickr
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