KETO 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, erythritol, and baking powder. Set aside.

1

Mix Wet Ingredients

In another bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract.

2

Combine Ingredients

Stir the dry ingredients into the liquid ingredients until it forms a thick muffin batter.

3

Add Blueberries

Fold in the blueberries into the batter until evenly distributed.

4

Scoop the Batter

Scoop the batter into each muffin paper case, filling to 3⁄4 full.

5

Bake the Muffins

Bake for 35 minutes in an oven preheated to 350°F (180°C).

6

Transfer the Muffins

Transfer the muffins onto a wire rack to cool them down.

7

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

KETO BLUEBERRY MUFFINS

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