These keto blueberry muffins are a perfect option for the ketogenic diet with only 2.8g net carbs per muffins! Easy to make in only 30 min!
Preheat your oven to 350°F/180°C.
Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add remaining ingredients except for the frozen blueberries to the bowl and mix until no chunks of flour are left.
Once the dough is ready, add the frozen blueberries and mix again until they're evenly distributed within the dough.
Fill a muffin pan with 12 cupcake liners and distribute the dough evenly throughout the liners.
You can also add a few extra frozen blueberries on top of the dough in the cupcake liners for decoration.
Bake for approx. 20-25 min at 350°F/180°C.
☝︎ Every oven is different and it is a good idea to watch your muffins as - in my experience - almond flour tends to burn faster than regular wheat flour.
You can test if your muffins are done by pricking them with a toothpick - if they come out "clean", the muffins are done.
If not, keep them in the oven for a few more minutes.
Enjoy them with a cup of coffee or tea!
Store them in an air-tight container for about 3-4 days.
I recommend keeping them at room temperature and not in the fridge, as that will dry them out quicker.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 187
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 3.2g13%
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add remaining ingredients except for the frozen blueberries to the bowl and mix until no chunks of flour are left.
Once the dough is ready, add the frozen blueberries and mix again until they're evenly distributed within the dough.
Fill a muffin pan with 12 cupcake liners and distribute the dough evenly throughout the liners.
You can also add a few extra frozen blueberries on top of the dough in the cupcake liners for decoration.
Bake for approx. 20-25 min at 350°F/180°C.
☝︎ Every oven is different and it is a good idea to watch your muffins as - in my experience - almond flour tends to burn faster than regular wheat flour.
You can test if your muffins are done by pricking them with a toothpick - if they come out "clean", the muffins are done.
If not, keep them in the oven for a few more minutes.
Enjoy them with a cup of coffee or tea!
Store them in an air-tight container for about 3-4 days.
I recommend keeping them at room temperature and not in the fridge, as that will dry them out quicker.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
