Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
5
from
3
votes
Quick and Easy Low Carb Keto Blueberry Muffins
Learn how to make tender and delicious keto blueberry muffins are very low in carbs. These muffins are freezer friendly and take less than 30 minutes to make.
Prep Time
5
minutes
mins
Cook Time
8
minutes
mins
Total Time
13
minutes
mins
Course:
keto breakfast, Keto Dessert
Cuisine:
American
Keyword:
keto blueberry muffins, Keto Muffins
Servings:
12
servings
Calories:
219
kcal
Author:
Ioana Borcea from LowCarbSpark.com
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
US Customary
-
Metric
Instructions
Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with parchment paper liners.
Whisk together the almond flour, coconut flour, sweetener, and baking powder in a large bowl.
In a separate bowl, beat the eggs lightly, then mix in the melted coconut oil, coconut milk, and vanilla extract until frothy.
Combine the wet ingredients with the dry ingredients, stirring just until mixed.
Fold in the blueberries gently to avoid crushing them.
Distribute 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 comes out clean.
Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition
Serving:
1
keto blueberry muffin
|
Calories:
219
kcal
|
Carbohydrates:
6
g
|
Protein:
6
g
|
Fat:
20
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
62
mg
|
Sodium:
27
mg
|
Potassium:
29
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
94
IU
|
Vitamin C:
1
mg
|
Calcium:
51
mg
|
Iron:
1
mg
|
Net Carbs:
3
g