Keto Blueberry Muffins

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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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.

Servings:

g defatted almond flour
g soft butter
g erythritol
g frozen blueberries
ml unsweetened almond milk
eggs
tsp vanilla extract
tsp baking powder

oz defatted almond flour
oz soft butter
oz erythritol
oz frozen blueberries
fl oz unsweetened almond milk
eggs
tsp vanilla extract
tsp baking powder

cups defatted almond flour
cup soft butter
cup erythritol
cup frozen blueberries
cup unsweetened almond milk
eggs
tsp vanilla extract
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

g defatted almond flour, ml unsweetened almond milk, eggs, tsp vanilla extract, tsp baking powder

oz defatted almond flour, fl oz unsweetened almond milk, eggs, tsp vanilla extract, tsp baking powder

cups defatted almond flour, cup unsweetened almond milk, eggs, tsp vanilla extract, tsp baking powder

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

g frozen blueberries

oz frozen blueberries

cup frozen blueberries

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.