Easy Keto Blueberry Muffins with Almond Flour
Make the best keto blueberry muffins with almond flour using this easy recipe. 5g net carbs.
Servings: 12
Calories: 220kcal
Equipment
Ingredients
Dry Ingredients
- 2 ½ cup Super Fine Almond Flour (Bob’s Red Mill)
- 2 tsp Xanthan Gum (Bob's Red Mill)
- 2 tsp Baking Powder (Bob’s Red Mill)
- ⅔ cup Granular Sweetener granular
- ¼ tsp Natural Ancient Sea Salt
Wet Ingredients
- ⅓ cup Sour Cream room temperature
- ⅓ cup Butter salted, melted
- 3 large Eggs room temperature
- 2 tsp Vanilla Extract
Batter Mix-in
- 1 cup Blueberries fresh to fold in the batter
Simple Keto Glaze (Optional)
- ½ cup Powdered Sweetener
- 2 tbsp Unsweetened Almond Milk
- ½ tsp Vanilla Extract
Instructions
For the Keto Blueberry Muffins:
- Preheat the oven to 350 degrees
- Mix the dry ingredients in a bowl and set aside.
- Add the wet ingredients to a stand mixer and whisk until incorporated.
- Add the mixed dry ingredients to the stand mixer and stir to combine
- Add 1 cup of the fresh blueberries to the batter - use a rubber spatula to fold them in (being gentle helps to keep them whole)
- Line a muffin tin with cupcake liners. You can spray them with avocado oil to keep them still
- Use a scoop to divide the muffin batter to the lined muffin tin.
- Press the remaining fresh blueberries to the tops of the muffins
- Spray the tops of the muffin batter with avocado oil spray
- Bake for 25 minutes
- Allow the muffins to cool for 10 minutes
For the Keto Simple Glaze (optional):
- Mix the ingredients for the simple glaze in a bowl
- Drizzle the glaze on top of the cooled muffins
Video
Nutrition
Calories: 220kcal | Carbohydrates: 8g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 205mg | Potassium: 40mg | Fiber: 3g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg