These Quick and Easy Low Carb Keto Blueberry Muffins are to die for, ultra moist, tender, gluten-free and most important: sugar-free. The keto muffins are perfect for a quick breakfast or a to-go snack. Enjoy delicious paleo muffins that are ready in less than 20 minutes.
What’s better than a freshly baked blueberry muffin? A healthier version that’s grain-free, sugar-free and very low in carbs.
Not only these blueberry muffins are filled with delicious juicy blueberries, but they are tender and moist on the inside and lightly crispy on the outside. These are probably one of my favorite keto muffins I’ve made so far.
Let’s be serious! Who doesn’t love a warm blueberry muffin for breakfast with a cup of coffee or tea? The good news is that you can make the perfect paleo blueberry muffins without any sugar added or wheat flours.
Quick and Easy Low Carb Keto Blueberry Muffins
Making these muffins is easy but finding the perfect ratio of low carb ingredients to get the perfect texture and sweetness is a pretty hard job.
It’s well known that in keto baking we need to use low carb flours such as coconut flour, almond flour or flaxseeds flour. To replace the sugar, I love to use a keto approved sweetener that doesn’t raise blood sugars and spike insulin.
In this recipe, I choose to use only almond flour to get that moist texture. While coconut flour is very low in carbs and less expensive than almond flour, it makes the paleo muffins too dry and dense.
Flaxseed flour is a great low carb flour substitute, but its taste is not suitable for keto sweets. I’d rather use it for savory meals or keto bread. I want the paleo muffins to be extra moist and airy, so I opted for superfine blanched almond flour.
Looking from the point of taste and texture using almond flour in the keto blueberry muffins is the best option. Almond flour is perfect for substituting wheat flour in many recipes such as keto muffins, keto pancakes or waffles. We are lucky to be a family free of almond allergy, so we are all loving almond flour recipes.
How to make Keto Blueberry Muffins?
So we’ve discussed the almond flour, what are the other ingredients needed to make keto blueberry muffins? Well, you’ll need only 8 ingredients more. The low carb ingredients you’ll need:
- Almond flour – Use superfine blanched almond flour.
- Eggs – Always use room temperature eggs to avoid the eggy taste.
- Coconut oil, melted or softened – It works excellent in both form and I haven’t noticed a big difference in the texture. You can use grass-fed butter too because it adds a nice buttery taste to the keto blueberry muffins.
- Keto Sweetener – As usual, I use my favorite sweetener which is Erythritol because it has no aftertaste and it doesn’t raise blood sugar. Don’t use pure stevia or stevia extract in baked good because you end up with very bitter keto muffins. Use coconut sugar if you are on a paleo diet.
- Coconut Milk – Use the canned one because it’s creamy and works well in place of heavy whipping cream.
- 1/3 cup blueberries – Should I use fresh or frozen? Both work great in this recipe with only one condition. DO NOT thaw the blueberries before adding them to the batter. In this recipe, I used fresh blueberries but if they are not in season I prefer to use frozen ones because they are cheaper.
- Vanilla Extract
- Baking Powder
Instructions for the best keto muffins
These muffins are super easy to make. Enjoy a quick and easy, no fail keto dessert that everyone will love. There no secret as you use the right amount ingredients and the batter looks well before baking. Here’s what you have to do to make sure you get these keto muffins perfect:
- Preheat the oven to 350F / 177C. Grease a muffin tray with non-stick spray or use muffin parchment paper liners. I sometimes use the silicone ones that came with the muffin tray.
- Gather all the ingredients and in a large bowl combine all the dry ingredients. Combine the wet ingredients and the blueberries until you get a thick batter. A whisk or a mixer will work well to make these one bowl low carb muffins.
- Divide the batter into 6 muffins filling about 2/3 of the muffin cup. Bake them for about 18-20 minutes in the preheated oven or until the top looks pretty and lightly brown. Make sure to check them often after 12 minutes because the baking time may vary depending on your oven. You know the low carb muffins are done when the top is firm and the toothpick comes out clean. Let them cool down for a few minutes and enjoy every bite.
How many carbs are in the keto blueberry muffins?
This recipe yields 6 delicious keto muffins that are very tasty and low in carbs. One of these muffins has only 4g net carbs, it’s dairy-free and sugar-free. A classic medium blueberry muffin with flour and sugar has 426 calories and 61g carbs. Isn’t it insane??
Each paleo blueberry muffin has:
- 6g carbs
- 2g carbs
- 4g net carbs
- 216 calories
- 6g protein
- 20g fat
Quick and Easy Low Carb Keto Blueberry Muffins
- Preheat the oven to 350F/ 180C. Line a muffin pan with six parchment paper muffin liners.
- In a large bowl combine the almond flour, erythritol, baking powder.
- Combine the wet ingredients with the eggs, softened (melted) coconut oil, coconut milk, and vanilla extract. Slowly fold in the fresh or frozen blueberries.
- Evenly distribute the batter among the muffin cups. Bake for 18-20 minutes into the preheated oven or until the top is firm. Let the muffins cool down for a few minutes. Enjoy!