Your choices matter, even in the smallest moments. Savour your Keto Blueberry Muffins and appreciate the power of making choices that nourish your body and mind.
Keto Blueberry Muffins
Recipe By Ketology
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Cooking Time
40-45 min
Difficulty
Easy
Serves
1
Calories
150
Ingredients
- 2 cups almond flour
- 1/4cup erythritol or your preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions
- 1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- 2. In a mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt until well combined.
- 3. In a separate bowl, whisk together the melted butter, eggs, unsweetened almond milk, and vanilla extract until the mixture is smooth.
- 4. Pour the wet ingredients into the dry ingredients and stir until a thick muffin batter forms.
- 5. Gently fold in the fresh or frozen blueberries into the muffin batter.
- 6. Divide the muffin batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
- 7. Bake in the preheated oven for 20-25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean
- 8. Allow the Keto Blueberry Muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
- 9. Enjoy your delicious Keto Blueberry Muffins as a low-carb breakfast or snack.
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