🧁 Keto Blueberry Muffins (Low-Carb & Gluten-Free)
Yield: 10–12 muffins
Net Carbs: ~4g per muffin
🛒 Ingredients
Dry ingredients:
- 2 cups almond flour
- 1/3 cup erythritol (or preferred keto sweetener)
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
Wet ingredients:
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1/4 cup melted butter (or coconut oil)
- 1 tsp vanilla extract
Add-ins:
- 3/4 cup fresh or frozen blueberries
- 1 tbsp coconut flour (to coat blueberries, optional but helps prevent sinking)
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Line a muffin tin with paper liners or grease well.
- Mix dry ingredients
In a large bowl, whisk together almond flour, sweetener, baking powder, baking soda, and salt. - Combine wet ingredients
In another bowl, whisk eggs, almond milk, melted butter, and vanilla extract until smooth. - Make the batter
Pour wet ingredients into dry ingredients and mix until fully combined. - Prepare blueberries
Toss blueberries with coconut flour (this helps keep them evenly distributed). - Fold in blueberries
Gently fold them into the batter. - Fill muffin cups
Divide batter evenly into muffin liners (about 3/4 full). - Bake
Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean. - Cool & enjoy
Let muffins cool in the pan for 10 minutes, then transfer to a rack.
💡 Tips for Best Results
- Use fresh blueberries if possible—they hold shape better.
- Don’t overmix the batter; it keeps muffins fluffy.
- Add a sprinkle of extra sweetener on top before baking for a slight crunch.
🧊 Storage
- Store in an airtight container for up to 3 days at room temp
- Refrigerate up to 1 week
- Freeze for up to 2 months
If you want, I can also give you a chocolate chip version, air fryer method, or adjust it for dairy-free 👍