Low Carb Blueberry Muffins

With only 8 ingredients and 5.5g net carbs, these guilt-free muffins will be a hit with the whole family. You can whip them up in 25 minutes and snack on them for days! Thank you to Ketogenic for this recipe!

YIELDS 6 Muffins

Ingredients

1 ¼ cups blanched almond flour

1 cup blueberries

¼ cup erythritol or other alternative baking sweetner like monk fruit or stevia

¼ cup unsweetened almond milk or whole milk if you can do dairy

4 large eggs

4 tbsp butter, ghee or coconut oil

1 tsp baking powder

1 tsp vanilla extract

Directions

1 Preheat the oven to 350°F and either grease or line a muffin tin.

2 In a medium-size bowl, combine all of the dry ingredients (excluding the blueberries).

3 In a separate bowl, combine all of the wet ingredients (not including the blueberries).

4 Stir in the wet ingredients into the dry ingredient bowl until well combined.

5 Gently fold the blueberries into the batter.

6 Evenly pour the keto blueberry muffin batter into the muffin tins.

7 Bake 20-25 minutes or until done.
Note: To test if they are done, stick a toothpick into the center. If it comes out clean (minus some blueberry juice) it is done.

8 Enjoy your delicious keto blueberry muffins for breakfast, dessert, or as a mid-day snack!