Keto Blueberry muffins are the perfect breakfast recipe for the weekend. Store them in the freezer, afternoon snack, or take to brunch! It's great to have option other than eggs... and our kids love them too!
Recipe:
Combine
2 Cups Almond Flour
3/4 Cup Keto Sweetener
1 1/2 teaspoons Baking Powder
Pinch Salt
Blend in:
2 Eggs
1/4 Cup Butter
1/3 Cup Almond Milk
1 teaspoon Vanilla
Fold in: 3/4 Cup Blueberries (fresh or frozen)
We used this Cookie Scoop (.84 Tablespoons) to fill the
Use parchment paper liners!
Bake in the oven at 350 for 15-17 min
Store in the fridge or freezer!
Makes 12 Muffins, serving size is 1 muffin
Calories 168, Fat 15, Carbs 5g, Fiber 2g, (Net Carbs 3) Protein 5g
We chose an Allulose Blend for our sweetener: Whole Earth Allulose Blend!
Want to have some fun? Bake them with sliced almonds sprinkled on top!
They freeze well - to warm, pop in your toast oven on low heat for a few minutes. We always keep a batch of muffins in the freezer!
Definitely use parchment paper muffin cups to keep them from sticking!
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