Ingredients
1 1/2 cups almond flour
2 large eggs (room temperature)
1/4 cup (6 tbsp) coconut oil, melted
1 1/3 cups fresh or frozen blueberries (preferably keto-friendly sweetened with erythritol)
1/3 cup erythritol or other keto sweetener
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
Instructions
Preheat oven to 350°F (180°C). Garnish with almond flour, baking powder, erythritol, salt, and cinnamon in a bowl. Whisk in eggs, then mix with melted coconut oil and vanilla until smooth. Fold in blueberries gently with a spatula. Divide batter into a greased muffin tin and bake for 20 minutes until golden. Let cool slightly before serving.
Notes
Use unsweetened coconut oil if avoiding any added sugar. For frozen blueberries, pat them dry after thawing to avoid excess moisture. Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. Freeze unbaked batter in the tin for up to a month—bake directly from frozen, adding 2-3 minutes to the cook time.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 0g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg