Keto Blueberry Muffins

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Nutrition facts per serving

One serving = 1 muffin

Carbs
2.7g

Protein
11.6g

Fat
14.1g

Kcal.
191

Carbs

2.7g

Protein

11.6g

Fat

14.1g

Kcal.

191

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

Muffins are usually not a big part of a healthy lifestyle but with our sugar-free keto blueberry muffins, they definitely can be!

One of these little guys only has about 2.7g net carbs and is perfect as a deliciously sweet breakfast or as a filling snack throughout the day.

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Keto Blueberry Muffins Image #1
Keto Blueberry Muffins Image #2

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g soft butter
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g frozen blueberries
ml unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
eggs
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

 tsp baking powder
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz soft butter
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz frozen blueberries
fl oz unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
eggs
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

 tsp baking powder
cups defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
cup soft butter
cup erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

cup frozen blueberries
cup unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
eggs
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

 tsp baking powder

Step 1

Preheat your oven to 350°F/180°C.

Step 2

  g soft butter, g erythritol

  oz soft butter, oz erythritol

  cup soft butter, cup erythritol

Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.

Step 3

Add remaining ingredients for the muffin batter (except for the blueberries) to the bowl and mix with a spatula until no chunks of flour are left.

Step 4

Fold in the frozen blueberries until they are evenly distributed throughout the batter.

Step 5

Add paper or silicone muffin liners into a muffin pan.

Step 6

Distribute the muffin batter evenly among the muffin liners.

Press 3-4 frozen blueberries on top of the batter for a bit of decoration.

Step 7

Bake for approx. 20-25 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

You can test if your muffins are done with the “toothpick test”: prick the middle of the muffin with a toothpick – if it comes out “clean” and without any chunks of dough stuck on the toothpick, they’re good to go.
If not, you should leave them in the oven for a few more minutes.

Step 8

Let the muffins cool down a little bit before you enjoy them with a hot cup of tea or coffee!

Storage

Store the low carb blueberry muffins in an air-tight container and try to consume them within 2-3 days, as they will dry out over time.

If you plan to enjoy the muffins alone, we recommend making fewer servings.

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