Low Carb, Keto & Paleo Blueberry Muffins
You don’t need to be on a Keto diet or Paleo diet to enjoy these deliciously Easy Low Carb, Keto & Paleo Blueberry Muffins they are sugar-free, low carb and gluten-free too, making it a super healthy option that tastes the same if not better than your usual blueberry muffin.
They are quick and easy to make and can be ready in less than 30 minutes, eat them straight from the oven while they are still warm or store them for later, store in an airtight container for 2-3 days, a cool place or the fridge for up to 1 week or freeze them for up to 6 months.
Try other fruits and fillings, be sure to use fillings allowed on any diets you might be following
Low Carb, Keto & Paleo Blueberry Muffins Recipe:
INGREDIENTS
2 & 1/2 Cups of Almond Flour
1/2 Cup of Powdered Erythritol (or any powdered sweetener)
1 & 1/2 Tbsp of Baking Powder
1/4 Tbsp of Sea Salt
1/3 Cup of Coconut Oil
1/3 Cup of Almond Milk (unsweetened)
3 Eggs
1/2 Tbsp of Vanilla Extract
1 Cup of Blueberries
INSTRUCTIONS
1. Pre-heat oven to 350F/175C
2. Mix the Almond Flour, Erythritol, Baking Powder and Sea Salt in a mixing bowl
3. Melt the Coconut Oil and add to the bowl, add the Almond Milk, Eggs and Vanilla Extract, mix well
4. Add the Blueberries and stir in
5. Place the mixture in the lined muffin tin
6. Bake in pre-heated oven for 20-25 minutes, allow to cool slightly before diving in
NUTRITIONAL VALUE
Fat: 19g
Protein: 7g
Total Carbs: 6g
Net Carbs: 3g
Total Calories: 215 Calories
Print the recipe out below!
LOW CARB, KETO & PALEO BLUEBERRY MUFFINS
LOW CARB, KETO & PALEO BLUEBERRY MUFFINS
Equipment
- Mixing Bowl
- Whisk
- Muffin Tin
- Parchment or Silicone Liners
Ingredients
- 2 & 1/2 Cups Almond Flour
- 1/2 Cup Powdered Erythritol (or any powdered sweetener)
- 1 & 1/2 Tbsp Baking Powder
- 1/4 Tbsp Sea Salt
- 1/3 Cup Coconut Oil
- 1/3 Cup Almond Milk (unsweetened)
- 3 Eggs
- 1/2 Tbsp Vanilla Extract
- 1 Cup Blueberries
Instructions
- Pre-heat oven 350F/175C
- Mix the Almond Flour, Erythritol, Baking Powder and Sea Salt in a mixing bowl
- Melt the Coconut Oil and add to the bowl, add the Almond Milk, Eggs and Vanilla Extract, mix well
- Add the Blueberries and stir in
- Place the mixture in the lined muffin tin
- Bake in pre-heated oven for 20-25 minutes, allow to cool slightly before diving in
Video
