Keto Blueberry Muffins
Delicious Keto Blueberry Muffins are naturally sweetened, dairy-free and made with almond flour to keep them gluten-free and low carb. A nutritious, kid-friendly breakfast or snack!
Servings: 12 muffins
- 2.5 cups almond flour
- 1/2 cup monk fruit blend (I like this one)
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut oil (measured then melted)
- 1/3 cup unsweetened almond milk
- 3 eggs
- 1 tablespoon lemon juice
- 1.5 teaspoons lemon zest
- 1 cup blueberries
- 1 tablespoon gluten-free flour blend*
Pre-heat oven to 350 F.
Line a 12-cup muffin tray with cupcake liners.
In a large bowl combine almond flour, monk fruit, baking soda, and salt. Set aside.
In a separate bowl, combine coconut oil, almond milk, eggs, lemon juice, and lemon zest. Mix well. Add the wet ingredients to the dry ingredients and stir until just combined.
Wash blueberries and toss them with the gluten-free flour blend (this will prevent them from sinking to the bottom of the muffins). Gently fold into the batter.
Evenly distribute the batter amongst all 12 muffin cups and bake for 25 minutes or until fragrant and set through. Cool and enjoy!
To store. Let the muffins cool completely on a wire rack before placing them in a storage container. Next, line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on the paper towel. Finally, top your muffins with another paper towel to absorb the excess moisture. Store at room temperature for up to about 2 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
To freeze. These muffins, like most, freeze beautifully! Wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Serving: 1muffin | Calories: 210kcal | Carbohydrates: 7g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 258mg | Potassium: 26mg | Fiber: 3g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg