Go Back
–+ servings
Keto Blueberry Muffins

Keto Blueberry Muffins

Delicious Keto Blueberry Muffins made with almond flour for a low-carb treat perfect for healthy snacking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 cups almond flour
  • 1/3 cup keto-friendly sugar (such as Swerve)
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/3 cup melted butter
  • 1/3 cup unsweetened almond milk
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 2/3 cup fresh blueberries
  • 1/2 lemon zest optional

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Line muffin tin with parchment liners or grease lightly.
  3. In a bowl, whisk almond flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, mix melted butter, almond milk, eggs, and vanilla.
  5. Combine wet and dry ingredients until just mixed.
  6. Fold in blueberries and lemon zest.
  7. Fill muffin cups 3/4 full with batter.
  8. Bake for 20-25 minutes until golden and toothpick comes out clean.
  9. Cool for 5 minutes in the tin, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 3gProtein: 5gFat: 12g

Notes

Store in an airtight container for up to three days, or freeze for longer storage. Reheat in microwave or oven before serving.

Tried this recipe?

Let us know how it was!