Easy keto blueberry muffins
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!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: Blueberry muffins, Breakfast muffins, Sugar-free muffins
Servings: 8 muffins
Calories: 230kcal
Author: Anna
- 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.
NET CARBS: 4g
Store completely cooled keto muffins in an air-tight container at room temperature for up to 4 days.
Serving: 1muffin | Calories: 230kcal | Carbohydrates: 7g | Protein: 7g | Fat: 20g | Potassium: 217mg | Fiber: 3g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg