KETO BLUEBERRY MUFFINS
– 3/4 cup Coconut Flour – 1 tsp Baking Powder – 1/3 cup + 2 tbsp Erythritol – 6 large Eggs – 2 tbsp Coconut oil – 3/4 cup coconut milk – 1 tbsp Vanilla extract ADDONS – 3/4 cup Blueberries
In a large mixing bowl, whisk together the dry ingredients: coconut flour, baking powder, and erythritol. Set aside.
In another bowl, whisk the eggs (at room temperature) along with full-fat coconut cream, melted coconut oil, and vanilla.
Whisk the wet ingredients while incorporating them into the dry ingredients until it comes together and forms a consistent muffin batter with no lumps.
Stir in blueberries (set aside a few of them to decorate the muffins in the next step).
Fill Muffin Tray
Fill evenly a 12-muffin tray filled with muffin paper cases.
Decorate the top of each muffin with few extra blueberries if desired.
Bake for 25-35 minutes or until a skewer inserted in the middle of the muffins comes out clean.
Cool down on a rack and store up to 1 week in the fridge, in an airtight cake box or container.
NET CARBS FAT PROTEIN
Serving: 1 Muffin Makes: 12 Muffins
Prep: 15 Minutes Cook: 25 Minutes
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