Easy 7 Ingredient Keto Blueberry Muffins
These keto-friendly blueberry muffins are easy to prepare, bursting with flavor, and perfect for those following a low-carb diet.
Ingredients
For the Muffins
- 1 cup almond flour (fine) provides a gluten-free base
- 1/4 cup erythritol or any keto-friendly sweetener adjust to taste
- 1/2 teaspoon baking powder for fluffiness
- 1/4 teaspoon salt enhances flavor
- 3 large eggs for binding
- 1/4 cup unsweetened almond milk or other low-carb milk alternatives
- 1 cup fresh blueberries can substitute with frozen if needed
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking.
- In a large bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well to incorporate all dry ingredients.
- In another bowl, whisk together the eggs and almond milk until smooth and combined.
- Pour the wet ingredients into the dry ingredients and mix gently until fully combined. The batter should be somewhat thick but moldable.
- Gently fold in the blueberries to ensure they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups. Fill each cup about three-quarters full to allow for rising.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
- Let cool in the pan for a few minutes before transferring to a wire rack to completely cool before serving.
Notes
For the best results, make sure your ingredients are at room temperature. Consider adding a sprinkle of cinnamon or vanilla extract for extra flavor! For a dairy-free option, use coconut milk instead of almond milk. An air fryer version can also be made by placing the batter into silicone muffin cups and cooking for about 15-20 minutes at 320°F.