This gluten-free, sugar-free, and low-carb blueberry muffin recipe is sure to be a new favorite in your keto kitchen!
These ketogenic muffins are incredibly delicious and super easy to make.
Sweetened with erythritol, the only sugar in this tasty recipe comes from the organic blueberries, which are low-glycemic and loaded with antioxidants.
Instead of wheat flour, this recipe uses blanched almond flour with has healthy fats as well as vitamins and minerals.
Serve warm with a pat of butter or just straight out of the refrigerator.
Whether you’re looking for a quick breakfast, an easy snack, or a delicious dessert, these Keto Zone Blueberry Muffins have you covered!
1 cup blanched almond flour
2 teaspoons baking powder
1/4 cup grass-fed butter, melted
2 tablespoons almond milk
2 large organic eggs
1/4 cup erythritol
2/3 cup organic frozen blueberries
1 teaspoon vanilla extract
1/4 teaspoon sea salt
*May be stored in a zip lock bag or airtight container in the fridge for up to 5 days.
Serving Size: 1 Blueberry Muffin
Calories 154 kcalories
Total Carbohydrates: 4 grams
Dietary Fiber: 1 grams
Net Carbs: 3 grams
Total Fat: 13 grams
Protein: 4 grams
How did your blueberry muffins turn out? Let us know in the comments section below!
Recipe adapted from ketoconnect.com