Nothing says good morning like a cup of coffee and a warm blueberry muffin. Traditional blueberry muffins topped with a sugary crumb is loved by everyone in my household. Seeking to find a less indulgent recipe that was easier on the waistline I went to work trying to find a compromise. Warm from the oven keto blueberry muffins are easily one of my new favorites. The buttery muffin texture mixed with the sweet pockets of watery goodness that comes from having the occasional blueberry is like a party in your mouth. Not to mention one muffin is packed with 10 grams of protein! This low carb sugar free option is great if you are watching carbs, sugar intake, or have a gluten intolerance. With just a handful of ingredients, you can make a small batch of these ultra moist puppies in about 30 minutes.
Keto Blueberry Muffins
- January 22, 2019
- 6
- 30 min
- 344 Cals/Serving
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Ingredients
- 2 cup, Blanched Almond Flour
- 4 tbsp(s), Monkfruit Golden Sweetener
- 2 tbsp(s), Baking Powder
- 1/4 tsp, Salt
- 6 0z(s), Heavy Wipping Cream
- 2/3 cup, Blueberries
- 2 large, Eggs
Directions
- Step 1
- Preheat oven to 350°.
- Step 2
- Position a rack in the center of the oven. Prepare a muffin tin fitted with 6 liners.
- Step 3
- with nonstick cooking spray.
- Step 4
- In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
- Step 5
- Add heavy cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.
- Step 6
- Gently fold in blueberries until well-distributed in the batter.
- Step 7
- Divide the batter among 6 muffin liners.
- Step 8
- Bake at 350° until the tops are golden, about 25 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs.
- Step 9
- Let them cool a bit before serving.
