Try our recipe for delicious bakery-style low-carb blueberry muffins. Perfect for breakfast, a snack or just when you fancy something sweet with your coffee.
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Calories: 196kcalCarbs: 2gProtein: 6gFat: 18g
We provide approximate nutritional information for convenience and as a courtesy. Please note that this may vary depending on the products you use. Please read our full nutrition disclaimer for more information.
Ingredients
- 240 g Almond flour
- 70 g Erythritol granulated
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 80 g Unsalted butter melted
- 80 g Almond milk
- 3 Eggs large
- 1 tsp Pure vanilla extract
- 65 g Fresh blueberries
- 1/2 Lemon zest
Instructions
- Preheat the oven to 170°C (fan), and line a 12 cup muffin pan with cupcake liners.
- In a large bowl, whisk to combine almond flour, sweetener, baking powder, baking soda and salt.
- Whisk in the melted butter, almond milk, eggs and vanilla until just combined.
- Gently fold blueberries and lemon zest until evenly distributed.
- Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the centre of a muffin comes out clean, about 25 minutes.
- Let cool before serving.
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