BLUEBERRY MUFFINS WITH ALMOND FLOUR (KETO, LOW CARB)

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These blueberry muffins are soft and fluffy, great for breakfast or as a convenient snack. They’re only 3.5g net carbs apiece and will help satisfy your sweet tooth cravings.

They’re pretty straightforward to make, with all of the ingredients mixed in a single bowl. The batter is transferred to greased muffin tin liners, and they’re baked in the oven until golden on top.

These muffins are made with heavy cream; for sour cream muffins, check out these low carb banana bread muffins.


I decided to create my first ever gluten-free muffin recipe.  Although I don’t follow a strict gluten free diet, I have been intrigued by almond flour for quite awhile which just so happens to be the ideal wheat alternative for baking.

Of course, the million dollar question: “How do they taste?!”  If you’re looking for a moist, nutty and fluffy muffin that won’t go straight to your hips, this one is for you!

My boys eat these by the fistful and I’m right there with him.

It’s a good thing they are so healthy!


INGREDIENTS

  • 2 1/2 cup Blanched almond flour
  • 1/2 cup Erythritol (or any granulated sweetener)
  • 1 1/2 tsp Gluten-free baking powder
  • 1/4 tsp Sea salt (optional, but recommended)
  • 1/3 cup Coconut oil (measured solid, then melted; can also use butter)
  • 1/3 cup Unsweetened almond milk
  • 3 large Egg
  • 1/2 tsp Vanilla extract
  • 3/4 cup Blueberries

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or parchment paper muffin liners.
  2. In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
  3. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
  4. Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

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