Keto Almond Flour Blackberry Muffins
These low carb blackberry muffins with almond flour are so easy to make! They are ready in just 30 minutes and contain only 3.2g net carbs.
Servings: 8
Calories: 197kcal
Ingredients
- 1.5 cup almond flour 150g, or ground almonds
- 2 tablespoon coconut flour
- 3 eggs large, or 4 medium eggs
- ½ cup cream cheese 120g
- ⅓ cup granulated sweetener 60g, or more, to taste
- 1 ½ teaspoon baking powder
- 1 tablespoon lemon juice
- lemon zest grated from 1 lemon
- 1 teaspoon vanilla extract
- 1 cup blackberries 140g
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit
- Blend the eggs for a few minutes until they are frothy and have increased in volume.
- Add the wet ingredients - cream cheese, lemon juice, zest and vanilla extract - and blend.
- Then add the dry ingredients - almond flour, baking powder, erythritol or your low carb sweetener of choice - and blend until combined. Let the batter sit for a few minutes so the coconut flour can expand.
- Fill the batter into 8 paper muffin cups (or use a silicone muffin tray) and add the blackberries. Push some inside the batter and leave some on top. Optional: sprinkle the tops with low carb sweetener.
- Bake for 25 minutes or until lightly browned and a toothpick inserted comes out clean.
Video
Notes
Makes 8 muffins. Net carbs per muffin: 3.2g.
Weight: circa 80g each.
This recipe is designed for ground almonds or regular / coarser almond flour. If you want to use super-fine almond flour, you may want to reduce the amount by 1-2 tablespoon as it absorbs more liquid.
Don't leave out the lemon zest or lemon juice - it really takes the recipe to the next level.
Optional: add a pinch of salt for extra flavor.
Let cool fully before removing the paper cases.
Nutrition
Calories: 197kcal | Total Carbohydrates: 5.9g | Protein: 8g | Fat: 16.8g | Saturated Fat: 4.4g | Fiber: 2.7g | Sugar: 2.3g