Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Muffin Recipe
- Ingredients You’ll Need
- How To Make Keto Blueberry Muffins From Scratch
- Tips For The Best Almond Flour Muffins
- Variations
- Substitutions
- How To Store Keto Muffins With Almond Flour
- More Keto Dessert Recipes
- More Keto Muffin Recipes
- Tools To Make Low Carb Muffins
- Low Carb Keto Blueberry Muffins With Almond Flour Recipe card
- Recipe Reviews
Is there anything better than a delicious, bakery-style keto blueberry muffins recipe? That’s a definite no (except for keto strawberry muffins, maybe!). I created these low carb paleo blueberry muffins with almond flour as a tribute to the ones I used to love. And, dare I say it, these easy keto muffins are just as good.
Before I went low carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery. I would even pretend that they were healthy blueberry muffins, just because they had blueberries in them. Ha.
The good news is, it’s so easy to make your own keto paleo blueberry muffins — no sugar crash needed! And these were so good that this recipe is included in my Easy Keto Cookbook.
Make a big batch of this keto muffin recipe with almond flour and grab them to go for an easy low carb breakfast all week long. My favorite way to enjoy these low carb blueberry muffins is with a steaming cup of keto coffee or a keto Starbucks drink.
Why You’ll Love This Keto Muffin Recipe
- Delicate vanilla flavor with a hint of almond and juicy blueberries
- Moist, tender texture
- Easy to make in one bowl
- Ready in 30 minutes
- Just 3 grams net carbs each — great for a keto diet!
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto blueberry muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Blanched Almond Flour – The flour quality you use makes a huge difference in the end result! Using one that’s too coarse, or an almond meal, will result in gritty muffins. Wholesome Yum Almond Flour has the finest texture out there, for the best keto blueberry muffins. If you want to use a different flour, see the section on substitutions below.
- Besti Monk Fruit Allulose Blend – This is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs. I previously used erythritol for this recipe, but Besti creates a much better result. If you still want to use something else, see the substitutions section below for alternatives.
- Baking Powder – Helps the low carb muffins rise. I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
- Sea Salt – Balances out the sweetness. Optional, but recommended.
- Coconut Oil – This makes it a paleo blueberry muffins recipe, since it’s dairy-free. But if that’s not important to you, unsalted grass-fed butter works just as well and provides a delicious butter-y flavor to these low carb blueberry muffins. I actually prefer it slightly over the coconut oil, but I put coconut oil as the default ingredient since some people don’t consider butter paleo.
- Unsweetened Almond Milk – Thins out the batter. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk, or watered down heavy cream. I like to use my own homemade almond milk when I get the chance. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar. Whatever milk you use, make sure it’s at room temperature, so that it doesn’t solidify the coconut oil or butter when you add the milk.
- Eggs – Use whole, large eggs. Flax eggs may work as an egg substitute, but I haven’t tried to confirm. Let me know in the comments below if you do!
- Vanilla Extract – For flavor. You can also substitute other extracts if you like.
- Blueberries – Yes, blueberries are keto fruits! This keto blueberry muffin recipe is written using fresh blueberries, but you can absolutely use frozen if that’s what you have. If using frozen blueberries, don’t thaw them first. Just use them completely frozen right in the recipe. Your muffins will be soggy if you thaw them first!
VARIATION: Prefer a blueberry loaf instead of muffins?
Try lemon blueberry zucchini bread instead!
How To Make Keto Blueberry Muffins From Scratch
This section shows how to make low carb blueberry muffins, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
The process to make paleo blueberry muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up. There are basically just four steps from start to finish! And, it’s a one-bowl process to make the batter.
Here’s how to make keto muffins with almond flour:
- Mix dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and sea salt.
- Add wet ingredients. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
- Fill muffin cups. Transfer the batter to a muffin tin lined with parchment liners or silicone liners. You’ll need to decide if you want to make 10 or 12 muffins out of it. The picture below is how full to fill them if you’re making 10.
- Bake. Place the almond flour blueberry muffins in the oven and bake until the tops are golden and an inserted toothpick comes out clean. They’ll still be pretty soft to the touch, but will firm up as they cool.
Tips For The Best Almond Flour Muffins
- Use quality ingredients. This almond flour and this sweetener yield the best results.
- Expect a thick batter. It will be a bit thicker than typical muffin batter — this is normal.
- Make 10 muffins for bigger muffin tops or 12 to stretch the nutrition. The recipe makes ten full-size keto blueberry muffins as pictured. If you want them to have muffin tops that overflow a lot, the way they do at a bakery, this is the number to make. But if you want fewer calories and carbs per muffin, simply divide the batter among twelve muffin cups instead of ten. Since these are gluten-free blueberry muffins with almond flour, they are pretty filling even if you stretch the batter to twelve keto muffins.
- Reserve some berries for the tops. If you want blueberries sticking out of the top like my pictures, you can dot the tops with some extra berries, or don’t put all of them into the batter and place the rest on top.
Variations
Low carb blueberry muffins are the most classic choice, but this basic keto muffin recipe is also very versatile and easy to customize. Try some of these variations:
- Swap the berries – Feel free to make these into strawberry, raspberry, or even blackberry keto muffins. If you use any berries other than blueberry, I recommend chopping them into smaller pieces first, similar to the size of blueberries.
- Use different extracts – Vanilla extract is the classic choice, but you can also use maple, almond, or even banana extract depending on the flavor combo you’re going for. The latter is what I did for my keto banana muffin recipe, which is based on this one.
- Lemon – A couple teaspoons of lemon zest compliment the blueberries. You could try up to a tablespoon of lemon juice instead, but the flavor won’t be as strong, and adding more may make the batter too runny.
- Nuts – Chopped walnuts, pecans, or any other keto nuts make a nice addition.
- Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins.
- Mini muffins – Make the same low carb muffin recipe in a mini muffin tin. You’ll get a larger quantity of smaller servings that way (20-24 of them, depending on how high you fill the cups). Make sure to reduce the baking time (about 15 minutes), though, as they’ll be done faster.
Substitutions
Creating a low carb blueberry muffins recipe is not too hard, but my standards were high. They had to be moist, with a real muffin-like crumb, but no aftertaste or dense, heavy feel. I already covered substitution options for the milk, eggs, and coconut oil in the ingredients section above, but here we’ll dive a little deeper into different flours and sweeteners.
Flour Options:
There are several flour options when choosing a recipe for paleo blueberry muffins. I’m going to share why I chose what I used, what substitutes will work well, and which ones won’t.
- Almond flour – As long as you don’t have a nut allergy, almond flour blueberry muffins are really the best option from a taste and texture perspective. Since I wanted ultra moist blueberry muffins that taste like the real thing, I opted to use blanched almond flour. (It’s also delicious in many other almond flour recipes!)
TIP: Always get blanched almond flour instead of almond meal.
The finer texture will get you the delicate crumb you expect from muffins. If you use almond meal, this paleo muffin recipe will still work, but will have much more of a “healthy multi-grain” taste and texture. They will also be more grainy.
- Other nut flours, such as macadamia nut flour – The texture of other nut flours is not as fine, but is the best substitution if you can tolerate other nuts.
- Sunflower seed meal – This is simply ground sunflower seeds, so it’s a good option if all nuts are out. The muffins may turn green, so don’t be alarmed if that happens — it’s just a reaction with the baking powder and is safe to eat.
Here are a few flour substitutions that don’t work well for this low carb muffin recipe:
- Coconut flour – Sorry, coconut flour will not work in this recipe, because it’s more dense and dry. But, you can make coconut flour blueberry muffins instead if that’s what you want to use.
- Flaxseed meal – Using it alone really won’t taste at all quite like a real blueberry muffin. It can be a bit slimy when used as a flour on its own.
- Cassava, arrowroot, or tapioca flour – These flours are very starchy, so are not suitable for keto friendly blueberry muffins.
Sweetener Options:
- Besti Monk Fruit Allulose Blend – As mentioned above, this is what you should use if you want the best keto muffins. It helps lock in moisture, doesn’t crystallize, and has no aftertaste or cooling effect that most other sugar substitutes have.
- Other granulated sweeteners – If you still want to use something other than Besti, you can use my sweetener conversion chart here to substitute others. Just keep in mind that you will need something having similar volume, so for example, concentrated pure powdered or liquid stevia won’t work very well. (A stevia blend will work just fine if you want to use that.)
- Coconut sugar – For anyone wanting paleo blueberry muffins without a sugar alcohol sweetener, coconut sugar will work great. I wouldn’t recommend maple syrup or honey; since these are liquid, you’d need to make other modifications in this case.
How To Store Keto Muffins With Almond Flour
Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store bought ones. They are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container.
TIP: Avoid storing keto muffins in plastic bags or plastic wrap.
Doing so can cause them to get soggy.
If you need to make this low carb muffin recipe last longer, just freeze them.
Can You Freeze Paleo Blueberry Muffins?
Yes, this keto muffin recipe freezes exceptionally well! They’ll last up to 4-6 months in the freezer.
To thaw, you can place the almond flour muffins in the fridge or on the counter, or even reheat them from frozen. You can reheat in the oven or microwave. They are so moist that they don’t dry out easily.
TIP: For a freshly baked taste after freezing, add a bit of butter on top first and reheat in the oven.
More Keto Dessert Recipes
If you like this keto blueberry muffins recipe, here are more reader favorites to try:
- Low Carb Keto Cheesecake – The most popular dessert on this site! This will convert anyone questioning if keto food is good.
- Coconut Macaroons – Super easy with just a few ingredients.
- Fudgy Keto Brownies – The perfect brownie recipe in every way. It’s easy and tastes like the real thing.
- Almond Flour Keto Shortbread Cookies – Only 4 ingredients!
- Keto Chaffles – Not exclusively dessert, but these have gained such a cult following over the years and can be made sweet. Find out what they are, and how to make dessert flavored chaffles, like cinnamon churro or pumpkin spice.
Find even more low carb dessert recipes here!
More Keto Muffin Recipes
If you like this keto paleo blueberry muffin recipe, you’ll love these other low carb muffin recipes:
Tools To Make Low Carb Muffins
- Muffin tin – This is the full-size one I use. You can also get a mini muffin tin and reduce the baking time.
- Parchment paper liners – A must for easy cleanup!
- Silicone liners – Another option if you don’t want to use paper.
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Low Carb Keto Blueberry Muffins With Almond Flour
Ultra moist almond flour keto blueberry muffins are quick and easy! This low carb paleo keto blueberry muffin recipe has just 3g net carbs!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
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In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
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Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
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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.
Did You Like It?
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Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,823 Comments
ralph trodd
0made this recipe twice, both times it made for a great change for breakfast and low in carbs and calories is a plus.. Giving it to my son who is non dairy and he liked it.
Louise Fox
0Made these for the first time today and they tasted great. A big hit.
Ileana Ayala
0This was amazing! My son is on a gluten, dairy free diet and they were a hit! It’s difficult to find something sweet for him to eat and these were perfect.☺️
Lauren Lutz
0I don’t have almond milk. Can I use heavy cream instead? I know it will change nutritional
Info.
Wholesome Yum M
0Hi Lauren, Yes, heavy cream will work in this recipe. Enjoy!
Angie
0Really easy to make. They just needed an extra 5 minutes baking but they were a winner.
Maureen
0Second batch this week! Best recipe for blueberry muffins I have found!!
Thank you!
Suhana
0The muffins turned out great! I added chopped walnuts to give some crunch to the texture. Thank you for the recipe.
Jan Mowbray
0Though the muffins are very tasty, the dough was so dry, and actually crumbly, that I had to add more milk (about 1/2 c.). I’m sure it was from the extra moisture but they took about 15 minutes longer to bake.
I didn’t have blueberries, substituted with mixed berries from my garden. The berries shone through really nicely. I made no other changes.
Lori Fry
0These muffins are by far better than any other keto recipe and so easy. You don’t need any special ingredients. Great muffin
DLaz
0While the muffins were in the oven,I scooped some of the batter into my mini waffle iron and OMG it was wonderfully fluffy and sooo good and done in 3 mins! This will def be my go too waffle recipe! Still waiting on the muffins. I hope they are just as good.
Clara
0These blueberry muffins are really good. Even my husband likes them! I don’t use coconut oil but substitute avocado oil for it & only use 1/4 cup instead of the 1/3 cup coconut oil in the recipe.
Wayne
0Awesome recipe! I had my doubts because it was the first time using almond flour. Hoped for the best, prepared for the worst.
Well, I got the best! Fine food. I substituted the coconut oil for sesame seed oil. What a great taste!
My thanks for a great recipe.
Julie
0Perfection! Next time I’ll add lemon zest, too.
Sheila Carpenter
0I used butter and doubled the recipe and made them to yield 24 muffins. They turned out absolutely perfect!!
Felipe Martinez Carbonell
0I love the muffins! I was wondering how can I make them so they have less calories?
Wholesome Yum M
0Hi Felipe, The bulk of the calories in this recipe are from almond flour and coconut oil (or butter). The almond flour cannot be cut back and with less coconut oil these muffins would be too dry.
F
0Mine were not that liquid ( in fact they were not liquid at all). It looks like you used more than a 1/3 of a cup of almond milk in the video. Please advise.
Maya | Wholesome Yum
0Hi there, They are not supposed to be liquid, the batter is a little on the thicker side and that’s normal. I used 1/3 cup almond milk in the video. 🙂
Melinda Blansett
0I made this today and the batter was so thick! Not like hers in the videos at all! I followed the recipe exactly. Not sure why mine was a big clump and not smooth. I had to add extra milk to thin it out enough just to be able to stir the blueberries in. Not sure how these will turn out.
Wholesome Yum M
0Hi Melinda, There are a few possibilities as to why your batter didn’t turn out like mine. With keto baking (unless specifically stated otherwise) use the level scoop method of measuring, don’t pack ingredients into the measuring cup. The coconut oil (or butter) needs to be fully melted before incorporating into the recipe. Softened oil/butter will not leave you with the correct consistency. Lastly, eggs can vary a lot in size. I used large eggs for this recipe, but if you use medium sized eggs, then you may need to add an extra one to your batter. I hope these tips help!
Barbara T
0I have made these so many times now. I try and eat as low carb as possible but am not diabetic so I chose dessert recipes with little sweetener in them and the reduce it a bit and use real sugar. It adds to the carbs of course but the almond flour works the right way in that respect. I use a few more fresh blueberries and choose the smallest. I have just started investing in parchment cupcake liners and think they are well worth the extra cost. Thank you wholesome yum for this simple but delicious recipe!
Vania
0very delicious and healthy
Liz Spittal
0One of the better keto blueberry muffin recipes. Thanks.
Pat
0These muffins were superb. Everyone loved them.
Jelkins
0Tastes a lot more like cornbread than a muffin, decent though.
Racheal
0If I use mini tin muffin pan will I still get the same calories or less? I have 24 mini tin muffin pan
Wholesome Yum M
0Hi Rachel, The nutrition will change per muffin if you are making mini muffins sizes. A standard muffin pan is 3 1/2 oz. per muffin. A mini muffin pan can vary in volume anywhere between 1 and 2 oz., so you will need to determine the volume of your mini-sized wells before you can calculate the nutrition. Most often, with this recipe you’ll get 20-24 muffins, so the nutrition info for a mini muffin will be approximately half of a full sized one.
Sandy
0Yummy. I costed the blueberries in just a small amount of flour so they don’t fall to the bottom of the muffins. This worked really well. I can’t wait to try different berries or maybe pumpkin spice.
kristina
0Can I use powdered swerve or ethereal for this recipe other than granulated sweetener?
Wholesome Yum M
0Hi Kristina, Yes, but you will likely get a different final texture. Use this handy sweetener calculator to determine how much you will need of your preferred sweetener.
Salima
0Can you replace the eggs with flax eggs ?
Anyone tried ?
Wholesome Yum M
0Hi Salima, Sorry, I have not tested this recipe using flax eggs.
Natalie
0Love these! I added 1/4 tsp of lemon extract and let the batter sit for 30 minutes before I added the blueberries and cooked them. I find that helps make them not grainy!
Julia
0Easy & delicious!! ❤️
Tammi
0How do you make them less grainy? Did I not stir them enough?
Maya | Wholesome Yum
0Hi Tammi, It sounds like the almond flour you used was not fine enough. Be sure that you use super fine blanched almond flour like this. The muffins can be grainy if yours is more coarse.
Wendy
0Really good recipe, my muffins are so moist and tasty. I substitute with Monk Fruit sweetener and left them in the oven slightly longer for color. Thanks so much for the recipe!
Maria
0Unbelievably DELICIOUS!!!! First time baking with almond flour and this recipe is fantastic. My daughter loves it and this will now be our go to recipe for blueberry muffins
Georgy
0I used both mini muffin size and regular size muffin tins (silicone actually). Mini muffin only needed about 18 minutes before they were slightly brown on top in my oven.
This is the third time I’ve made these and they are great as is. So delicious both cold and straight out of the oven. My husband who eats keto loves them, and so does my mother who is clueless about keto ;-). That being said, this time I added the grated peel and juice of one large lemon. Just brought out the flavor of the blueberries. Again, you don’t need to add anything to this recipe – it’s super yummy. . . . but if you do, add lemon juice and grated lemon peel. Thanks for such a great muffin recipe!
Nancy B
0Omg! I’m amazed at the texture and taste of these muffins. Thought they’d be dense because of the almond flour. Light and balanced flavor. I followed the recipe exactly, except I added four drops of lemon essential oil. Definitely a keeper. Thank you!
Wendy Miller
0Could I use HWC instead of Almond Milk? I know changes the nutrition. Due to the fat content would it mess up recipe?? Thank you
Wholesome Yum M
0Hi Wendy, Yes, you can use HWC in this recipe.
Caroline storr
0Kl couldnt get slmond milk but I was able to get almond n coconut milk at the store b can I use this in the recipe.
Corinna T
0The best kito blueberry muffins ever, hands down… thank you so much for sharing this with all of us 🙂 This is now my go to muffin recipe 🙂 looking forward to lots more of your recipes( HAPPY KITO EVERYONE) Recipes like this keep me in check… 🙂
ld
0Best Keto recipe ever. I use 1/2 the sugar as I always do with any Keto recipe(personal choice) and either add blueberries or strawberries and these are my go to snack or breakfast. I make them every week! So delicious. Thank you for this. You have really helped me along in my journey. I have told many people about wholesome yum. You do great work.
Lori
0Another great recipe! I recently moved and couldn’t find my muffin pans so I made mini muffins instead. 15 minutes was perfect. I split recipe and added lemon zest and blueberries to one batch and unsweetened craisins and a few squirts of Mio orange to the other. Both came out really good! I think this base recipe would make delicious ‘cornbread’ by adding a little diced jalapeño and cheese!
Shirley
0I didn’t have any erythritol so I used 24 packets of Stevia Sweetener Blend and they turned out amazing! Thank you for sharing!
Ruth
0I used frozen rhubarb instead of blueberries. Very good!
Shirley
0I know you don’t recommend this but the only sweetener I have is maple syrup or raw honey. I’m willing to try it so how much should I use in place of erythritol?
Wholesome Yum M
0Hi Shirley, I’m sorry, liquid sweeteners won’t work in this recipe.
Marnie
0I always make these with 1/2cup of honey and they turn out amazing. I follow the specific carbohydrate diet and can only use honey. These are the best muffins I have found. I also have to use baking soda for baking powder, so I use 1/2 tsp baking soda. A squirt of lemon helps, too.
Claudia Perez
0I did prepare them with maple syrup and they are absolutely delicious!!!
DENITA A RICHARDSON
0Well I have tried several keto blueberry muffins and while they were ok, this was AMAZING! I wouldn’t call this a modification, but I did add 2 scoops of Perfect Keto Vanilla MCT oil powder (because I add MCT oil powder in everything, not trying to see their stuff, although they are pretty amazing as well). I don’t think that would have altered the taste because the vanilla flavor is not noticeable. These were moist, buttery (used butter), and not erythritolee (not a word) but keto heads you know what I mean when the dessert tastes real weird. This is 100% a staple. I will be making this each week no doubt. Wow, just wow
Theresa Slavin
0These are my favorite Blueberry muffins ever! I have made them many times and the flavor is phenomenal! I like to try different things like adding lemon zest, a dash of cinnamon or sprinkle flaked salt on top. Sooo Yummy!
Thank you for the recipe!
Liz McCutcheon
0Best muffin recipe I’ve used. Thank you. Love it.
Sarah
0Hi! I made this recipe once before and I loved it! I’m planning to make it again and I was wondering if I could use oat milk instead of almond milk?
Wholesome Yum M
0Hi Sarah, I have not tested this recipe with oat milk, but it should work fine in the recipe. It will change the nutrition, so keep that in mind.
Jacky
0Hi,
Can these be made with semi-skimmed milk instead of almond milk?
thanks, J
Wholesome Yum M
0Hi Jacky, Yes the recipe will work with cows milk, but keep in mind that it will change the nutrition of the recipe. If you are following a low carb or keto diet, you may want to check out this article on milk and keto.
Renee Billiau
0These are so tasty! I used cut up cranberries and orange juice instead of milk and added orange zest. So good! I used almond meal so they are falling apart but I will add 1/4 tsp of Xanthan gum next time and that should help. Thanks!
Quinn
0The best!
Melody
0Recipe was great! I didn’t have almond flour but used almond meal, and stevia (added slightly less than the recommended 1/2 a cup) which still tastes amazing. Did not have blueberries but subbed in 1/2 a banana as per my sons request and 100g of nõshu choc chips! Winning. I did find they stuck to my Mini muffin tin although I greased it.
Sheila Scott
0Not enough liquid. They’re still in the oven. 45 minutes and still not even brown yet.. Couldn’t call it a batter. More like a very dry paste. I added two cups of water so I could spoon it into the tins. Wasted my ingredients. Won’t make them again. Anyone else have this issue?
Wholesome Yum M
0Hi Sheila, Sorry these didn’t turn out as expected. Did you add melted coconut oil to the batter? It needs to be in a liquid form for this recipe. If you haven’t done so yet, encourage you to check out the video above the recipe. It will give you a good idea of how thick the batter should be.
Lisa Colucci
0I love these but I have one problem. Mine are kind of coming apart. I used coconut sugar instead of erythritol. What am I doing wrong? Also, I did top them off with a few extra blueberries.
Wholesome Yum M
0Hi Lisa, What kind of almond flour did you use? Almond meal won’t work in this recipe. Be sure to use ‘fine’ or ‘superfine’ ground almond flour.