These easy keto blueberry muffins, with a light vanilla flavor, are low carb bliss that can’t be distinguished from regular blueberry muffins. Enjoy them with a cup of coffee or a glass of cold milk for breakfast!
Ingredients and substitutes
Almond flour - Use blanched almond flour for better texture. You can also use hazelnut flour instead if you don't mind the flavor.
Baking powder - To make low carb blueberry muffins fluffy and improve the texture, use baking powder or gluten-free baking powder if you like.
Salt - We need a generous pinch of salt for flavor balance.
Xanthan gum – This will help our keto muffins with blueberries hold better together, as xanthan gum replaces gluten in gluten-free baking recipes.
Vanilla extract – This is an optional ingredient and can be replaced with a variety of other flavorings that you can read about further in the post.
Sweetener - I use a granulated erythritol and stevia blend from Sukrin, but you can use granulated Swerve, Allulose, or another keto-friendly sweetener of your choice.
Heavy cream - Use heavy cream with 33-36% fat.
Eggs - They should be at room temperature to combine well with other ingredients.
Butter - We will need melted unsalted butter. If you use salted butter, don’t add salt to the dry ingredients.
Blueberries - You can use fresh or frozen blueberries.
Extracts - Don't like vanilla? Then you can add lemon, orange, or bitter almond extract instead.
Lemon and/or orange - You can also add some lemon or orange zest to the batter to give additional flavor to our low carb keto muffins. These two flavors also go well with blueberries.
White chocolate - If this blueberry muffin recipe sounds too boring to you, try drizzling some melted white chocolate (choose any sugar-free chocolate you like) on top of completely cooled muffins.
Glaze - Combine some unsweetened almond milk or whole milk with powdered sweetener and drizzle on completely cooled muffins for additional sweetness.
Step by step directions
1. Preheat the oven to 350F (175C) and line a muffin tin with 8 muffin liners.
2. Combine the almond flour, baking powder, salt, and xanthan gum (optional) in a bowl.
3. Beat together the sugar, eggs, heavy cream, butter, and vanilla extract until a homogenous consistency is reached.
4. Combine the dry and wet mixtures.
5. Spread the batter evenly between 8 muffin cups and bake for 25 minutes or until the muffins have risen and their tops are golden brown.
6. Remove the muffins from the oven and let them chill for 10 minutes, then remove them from the muffin pan and let them cool completely before serving.
Carbs in almond flour blueberry muffins
Made with almond flour, these low carb muffins are a healthy sugar-free sweet treat that is great for those who follow a keto diet. This recipe is enough to make 8 standard-sized muffins with 4g net carbs per one.
Are blueberries keto?
Yes, yes, and one more time - yes! Berries like blueberries, raspberries, cranberries, blackberries, and strawberries are our friends because they’re so tasty, yet very low in carbs. 100g of blueberries have around 9g net carbs, so you can enjoy them in moderation in your morning yogurt, muffins, or pancakes without spiking your blood sugar and kicking you out of ketosis.
Store completely cooled keto muffins in an air-tight container at room temperature for up to 4 days.
Unfortunately, this recipe can't be done with coconut flour as it has very different properties to almond flour.
More low carb recipes
Easy keto blueberry muffins
- Muffin pan
- 2 cup 200g almond flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum optional
- ⅓ cup 70g granulated sweetener such as Sukrin or Swerve
- 2 tbsp 30g unsalted butter melted
- 2 large eggs at room temperature
- ⅓ cup 75g heavy cream
- ½ teaspoon vanilla extract
- ½ cup 90g blueberries fresh or frozen
- Preheat the oven to 350F (175C) and line a muffin tin with 8 muffin liners.
- In a large mixing bowl, combine the almond flour, baking powder, salt, and xanthan gum (optional).
- In another bowl, whisk together the sweetener, eggs butter, heavy cream, and vanilla extract until a homogenous consistency is reached.
- Add the wet mixture to the dry mixture and, using a spatula, combine everything together until no dry ingredients are left.
- When ready, add the blueberries and fold them carefully into the batter.
- Spread the batter evenly between 8 muffin cups and bake for 25 minutes or until the muffins have risen and their tops are golden brown.
- Remove the muffins from the oven and let them chill for 10 minutes, then remove them from the muffin pan and let them cool completely before serving.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com