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Keto Blueberry Muffins offer a delightful twist on a classic treat while staying true to a low-carb, high-fat ketogenic diet. Bursting with juicy blueberries and boasting a tender crumb, these muffins allow you to enjoy the flavors you love without the excess carbs. This recipe replaces traditional flour with almond flour and incorporates healthy fats, making these muffins a satisfying and guilt-free choice for breakfast or a wholesome snack. Let’s dive into the recipe to create these scrumptious Keto Blueberry Muffins.
Keto Blueberry Muffins:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred keto-friendly sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, erythritol (or sweetener), baking powder, and salt.
- In another bowl, beat the eggs until well combined. Add the almond milk, melted coconut oil (or butter), and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries, being cautious not to crush them.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-22 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (per muffin, based on 12 servings):
- Calories: ~160
- Total Fat: 14g
- Saturated Fat: 4g
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 5g