Low Carb Paleo Keto Blueberry Muffins Recipe With Almond Flour
See how to make the best keto muffins in just 30 minutes! These ultra moist almond flour blueberry muffins from scratch are quick and easy. It's the perfect low carb paleo blueberry muffins recipe - and the only one you'll ever need.
Don't worry, the advertisements will NOT show up when you print the recipe.
FREE PRINTABLE: LOW CARB & KETO FOOD LIST!
Join 170,000 others to get a FREE keto food list, plus weekly keto recipes!GET IT NOW
- 2 1/2 cup Wholesome Yum Blanched Almond Flour
- 1/2 cup Besti Erythritol (or any granulated sweetener)
- 1 1/2 tsp Baking powder
- 1/4 tsp Sea salt (optional, but recommended)
- 1/3 cup Coconut oil (measured solid, then melted; can also use butter)
- 1/3 cup Unsweetened almond milk (at room temperature)
- 3 large Eggs (at room temperature)
- 1/2 tsp Vanilla extract
- 3/4 cup Blueberries
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.)
In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
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.
Serving size: 1 muffin
Video Showing How To Make Keto Blueberry Muffins:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Blueberry Muffins!