Description
Keto Blueberry Muffins With Almond Flour are the perfect guilt-free treat that will satisfy your sweet cravings without derailing your low-carb lifestyle. Bursting with fresh blueberries and made with almond flour, these muffins are not only gluten-free but also incredibly moist and flavorful. They come together in just minutes, making them an excellent choice for a quick breakfast or a delicious snack any time of the day. Whether enjoyed plain or topped with nut butter or cream cheese, these muffins are sure to impress your family and friends. Dive into this easy recipe and enjoy a delightful taste experience!
Ingredients
- 4 eggs
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 3 cups almond flour
- 2/3 cup Swerve sweetener
- 1 tbsp baking powder
- 1 cup blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper baking cups.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, vanilla extract, and Swerve sweetener until well combined.
- Gradually add in the almond flour and baking powder, stirring until fully incorporated.
- Gently fold in the blueberries to avoid mashing them.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for approximately 25 minutes or until golden brown and firm to touch.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
Keywords: For best results, use fresh blueberries; if using frozen, ensure they are thawed and drained. Measure almond flour accurately by spooning it into your measuring cup instead of scooping directly. Allow muffins to cool slightly before transferring to a wire rack to maintain their shape.