Low carb blueberry muffins or keto muffins are one of my favourites. They are delicious and easy to whip up. If you want to give them a try, scroll down for the recipe which I got online. They are the Low Carb Keto Sugar Free Blueberry Muffins made with almond flour.
Recipes
- 2 1/2 cup almond flour
- 1/2 cup Erythritol (or any granulated sweetener)
- 1 1/2 tsp baking powder
- 1/4 tsp Sea salt (optional)
- 1/3 cup Coconut oil (can also use butter)
- 1/3 cup unsweetened almond milk (I replaced it with whipping cream)
- 3 large Egg
- 1/2 tsp Vanilla extract
- 3/4 cup Blueberries
Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or paper muffin liners.
- In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
- Mix in the melted coconut oil/butter, almond milk, eggs, and vanilla extract. Fold in the blueberries.
- Distribute the batter evenly among the muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.
- E A T
This is another version of low carb keto muffin using coconut flour which I have tried.
