World · Keto
Blueberry Muffins
Fluffy almond flour muffins bursting with fresh berries. Perfect grab-and-go keto breakfast.
Halal-friendly Vegetarian Easy
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 12
3.4g Net carbs
4.5g Protein
14g Fat
159 Calories
Per serving
Ingredients
- 220g Almond flour
- 190g Fresh berries (blackberry or blueberry)
- 3 large Eggs
- 120ml Coconut cream
- 2 tbsp Coconut oil
- 8 tsp Erythritol
- 1 lemon Lemon zest
- 1 tsp Baking soda
- 1 tbsp Coconut flour
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Method
- Preheat oven to 350°F (180°C). Line a muffin tin.
- Toss berries with coconut flour to coat.
- Mix almond flour, baking soda, and salt.
- Whisk eggs, coconut cream, coconut oil, erythritol, lemon zest, and vanilla.
- Combine wet and dry ingredients. Fold in berries.
- Fill muffin cups evenly. Bake 22-25 minutes.
- Cool completely before removing from tin.
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