Keto Blueberry Muffins
This Keto blueberry muffins recipe is not only incredibly tasty - it's also super easy and on your table in 30 minutes flat. Expect a light yet moist crumb and fruity blueberry bursts. Tastes just as good as a regular blueberry muffin, only without the carb load.
Servings: 8
Calories: 231kcal
Ingredients
- 2 cup almond flour or ground almonds. 200g. Use 2 tablespoons less for super-fine almond flour
- 3 eggs large, or 4 medium, room temperature
- ½ cup sour cream room temperature, 120g
- ⅓ cup granulated erythritol or to taste, 60g
- 1 ½ teaspoon baking powder
- 1 tablespoon lemon juice
- lemon zest, grated from 1 lemon
- 1 teaspoon vanilla extract
- ½ cup blueberries fresh or frozen, 70g
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 - sour cream, 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.
- Fill the batter into 8 paper muffin cups (or use a silicone muffin tray) and add the blueberries. Push some inside the batter and leave some on top.
- Bake for 25 minutes or until lightly browned.
Notes
Makes 8 muffins. Net carbs per muffin: 3.7g.
Weight: 70g each.
Roll frozen blueberries in almond flour first. This way, their juice does not bleed into the crumb.
Don't leave out the lemon zest - it takes the recipe to the next level.
Store on the counter for up to 2 days, fridge for 5 days or freeze for up to 3 months.
Nutrition
Serving: 70g | Calories: 231kcal | Total Carbohydrates: 5.8g | Protein: 8.1g | Fat: 18.5g | Saturated Fat: 3.1g | Fiber: 2.1g | Sugar: 1.7g
