Quick and Easy Low Carb Keto Blueberry Muffins
These keto blueberry muffins are soft, moist, and packed with fresh blueberries. Made with almond flour and coconut flour, this low carb muffin recipe is gluten free, sugar free, and ready in under 30 minutes. A perfect healthy keto breakfast or snack with only 3g net carbs.
Servings: 12 servings
Calories: 219kcal
Ingredients
- 2 cups almond flour superfine, blanched
- 3 tbsp coconut flour
- ⅔ cup blueberries
- 4 large eggs room temperature
- ½ cup coconut oil melted
- 4 tbsp coconut milk canned
- 1 cup sweetener
- 2 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with parchment paper liners.
- In a large bowl, lightly beat the eggs using an electric mixer. Add the melted coconut oil, coconut milk, and vanilla extract. Whisk until smooth and slightly frothy.
- To the wet mixture, add the almond flour, coconut flour, sweetener, and baking powder. Mix until a thick, smooth batter forms.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 25–30 minutes, or until the tops are firm and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature. Enjoy!
Nutrition
Serving: 1keto blueberry muffin | Calories: 219kcal | Carbohydrates: 6g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 27mg | Potassium: 29mg | Fiber: 3g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg | Net Carbs: 3g