Keto Blueberry Muffins Recipe
Whip up these tender Keto Blueberry Muffins for easy low carb breakfasts. Made with almond flour, they are light, fluffy, and have 4.4g of net carbs. And they take only 40 minutes to make!
Servings 12 muffins
Calories 182kcal
Equipment
Ingredients
- 5 ounces full fat plain Greek yogurt
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups almond flour
- 1/3 cup unflavored whey protein powder or egg white protein powder
- 1/3 cup sweetener erythritol recommended
- 2 tsp baking powder
- Water to thin the batter, if needed
- 2/3 cup fresh blueberries (frozen work too, they just bleed more).
Instructions
- Preheat the oven to 325F and line a muffin pan with 12 silicone or parchment liners.
- Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
- Add the almond flour, sweetener, and, protein powder, and baking powder, and blend again until smooth. If your batter is very thick, add 1 tablespoon of water at a time until it thins out. The batter should still be thick but pourable.
- Stir in the blueberries by hand and divide the batter between the prepared muffin cups.
- Bake 25 to 30 minutes, or until the tops are golden brown and just firm to the touch. Remove and let cool in the pan.
Video
Notes
Storage Information: Store the muffins in a covered container on the counter for up to 4 days, or in the fridge for up to 8 days. They can also be frozen for 3 to 4 months.
Dairy-Free Option: Use coconut cream (the thick portion from the top of a can of coconut milk) in place of the yogurt.
Nutrition
Serving: 1muffin | Calories: 182kcal | Carbohydrates: 7.1g | Protein: 9.3g | Fat: 14g | Fiber: 2.7g