Blueberry Muffins With Almond Flour

Having a delicious treat that fits within your dietary goals can sometimes feel like a challenge. But fear not! These Keto Blueberry Muffins are not only low in carbs but also irresistibly tasty. Perfect for breakfast or an afternoon snack, these muffins will surely satisfy your sweet tooth without the guilt. Let’s get into the recipe!

Keto Blueberry Muffins With Almond Flour

These muffins are made with almond flour, which keeps them low in carbohydrates and adds a wonderful nutty flavor. Top them with fresh blueberries for a burst of flavor in every bite!

Keto Blueberry Muffins ### Ingredients:

2 cups almond flour
1/4 cup erythritol (or your preferred keto sweetener)
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 cup fresh blueberries

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, combine the almond flour, erythritol, baking powder, and salt. Stir until well mixed.
In another bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix!
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy these delightful Keto Blueberry Muffins as a part of your healthy lifestyle. They’re simple to make and a great way to incorporate some berries into your diet. Happy baking!