ALMOND FLOUR BLUEBERRY MUFFINS

EASY

INGREDIENTS

– 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

ALMOND FLOUR BLUEBERRY MUFFINS

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