EASY
– 2 ½ cups Almond Flour – 2 tsp Baking Powder – ½ cup Erythritol – 3 large Eggs – ⅓ cup Coconut Oil – ⅓ cup Almond Milk – 2 tsp Vanilla Extract – 1 cup Blueberries
Mix Dry Ingredients
In a large mixing bowl combine almond flour and baking powder. Set the dry muffin ingredients aside.
1
Mix Wet Ingredients
In another bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
2
Add Erythritol
Add the crystal erythritol (or any other crystal sweetener) to the Keto Almond Flour Blueberry Muffin batter.
3
Pour Almond Flour
Pour the Almond Flour and Baking Powder mixture into the Almond Flour Muffin wet ingredients.
4
Add Fresh Blueberries
Pour the fresh blueberries into the batter and keep mixing until evenly distributed. Don't stir too hard, it would break the blueberries.
5
Prepare Baking Tray
Line a 12-hole Muffin Baking Tray with paper muffin cases. Preheat the oven to 350°F (180°C).
6
Scoop the Batter
Use a baking scoop (1/2 cup) to scoop the keto muffin batter into each muffin paper case, filling them to 3⁄4 full.
7
Bake the Keto Muffins
Bake the Almond Flour Blueberry Muffins for 35 minutes in an oven preheated to 350°F (180°C).
8
Transfer the Muffins
Transfer the Almond Flour Blueberry Muffins onto a wire rack to cool them down for at least 30 minutes.
9
NET CARBS FAT PROTEIN
4.2 grams
18.9 grams
6.6 grams
SERVINGS
TIME
Serving: 1 Muffin Makes: 12 Muffins
Prep: 15 Minutes Cook: 30 Minutes