Almond Flour Blueberry Muffins

Freshly baked low-carb almond flour muffins studded with plump blueberries.

Looking for a guilt-free way to satisfy your sweet cravings while staying on track with your low-carb diet? Look no further! Our Keto Almond Flour Blueberry Muffins are the perfect solution.

Prep Time 15

Cook Time 25

Total Time 40

Servings Muffins

Calories 297.5kcal

Ingredients

2 cups almond flour
½ cup golden flax meal
⅔ cup whole milk yogurt unsweetened
½ cup monk fruit sweetener
2 teaspoons vanilla extract
3 large eggs
¼ teaspoon salt
2 teaspoons baking powder
1 cup fresh or frozen blueberries

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
In a large bowl, combine almond flour, flax meal, monk fruit sweetener, salt, and baking powder. Mix these dry ingredients well.
In a separate bowl, whisk together the eggs, unsweetened yogurt, and vanilla extract.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
Fold in the blueberries, ensuring they are distributed evenly throughout the batter.
Scoop the batter into the lined muffin cups, filling each about ⅔ of the way full.
Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then remove them and let them cool completely on a wire rack.

Notes

Choose blanched almond flour for its finer texture and lighter texture.
Consider combining almond flour and a small amount of coconut flour to enhance texture and flavor.
Use fresh and frozen blueberries, but frozen blueberries should be coated with almond flour to prevent moisture.
Choose a keto-friendly sweetener like erythritol, stevia, or monk fruit, and adjust the amount according to your taste preferences.

Nutrition