If you’re bored of the same low-carb egg breakfast orif you’re looking for a sweet keto snack, check out these keto blueberry muffins. These quick and easy muffins are fluffy and bursting with blueberry (with a hint of lemon) goodness.
I’m often asked if it is OK to consume fruit on a keto diet. The answer is yes you can consume fruit on a keto diet, and just a small serving of berries is ideal to stay in ketosis. The sweetness of this muffin is perfectly balanced with a hint of lemon zest for a highly satisfying snack or breakfast treat. Note this recipe calls for monkfruit sweetener which is a zero carb, zero calorie sweetener and almond flour. While coconut flour is keto friendly and often used for keto baked goods, I do not recommend swapping coconut flour for almond in this recipe. You will love the balance of textures and flavors in this muffin!
Keto Blueberry Muffins
Ingredients
- 3 cups almond flour
- ½ cup monkfruit sweetener
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup coconut oil melted
- 1/3 cup almond milk
- 3 eggs
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup blueberries
Instructions
- Preheat the oven to 350. Line a muffin tray with 12 muffin liners.
- In a large mixing bowl, stir together the almond flour, monkfruit sweetener, baking powder, and salt.
- Add the melted coconut oil, almond milk, eggs, vanilla extract, and lemon zest. Stir to combine.
- Gently fold in the blueberries.
- Divide the batter into the muffin cups. Bake for 27 minutes or until the tops are golden and the muffins are cooked through (if a toothpick inserted into the center of the muffin comes out clean, they are ready).
Nutrition
Ready To Start Your Keto Diet?
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