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Blueberry Muffin

LOW CARB, KETO & PALEO BLUEBERRY MUFFINS

LOW CARB, KETO & PALEO BLUEBERRY MUFFINS
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Servings 12
Calories 210 kcal

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
    Green Bean Casserole
  • Mix the Almond Flour, Erythritol, Baking Powder and Sea Salt in a mixing bowl
    LOW CARB, KETO & PALEO BLUEBERRY MUFFINS
  • Melt the Coconut Oil and add to the bowl, add the Almond Milk, Eggs and Vanilla Extract, mix well
    LOW CARB, KETO & PALEO BLUEBERRY MUFFINS
  • Add the Blueberries and stir in
    LOW CARB, KETO & PALEO BLUEBERRY MUFFINS
  • Place the mixture in the lined muffin tin
  • Bake in pre-heated oven for 20-25 minutes, allow to cool slightly before diving in
    LOW CARB, KETO & PALEO BLUEBERRY MUFFINS
Keyword dessert, keto, Low Carb, Muffin, Paleo, Snack