Keto Blueberry Muffins – Low Carb Almond Flour Breakfast
Soft and fluffy keto blueberry muffins made with almond flour. Low-carb, gluten-free, and bursting with juicy blueberries — perfect for breakfast or snacks.
Ingredients
- 2 cups almond flour
- 1/3 cup powdered erythritol or allulose
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup unsalted butter (melted or coconut oil)
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2/3 cup fresh or frozen blueberries
Instructions
- Preheat oven to 175°C (350°F). Line a muffin tin with parchment liners.
- In a large bowl, whisk almond flour, sweetener, baking powder, and salt.
- In another bowl, beat eggs, melted butter, almond milk, and vanilla.
- Combine wet and dry ingredients, stirring until smooth.
- Gently fold in blueberries.
- Divide batter evenly between 10–12 muffin cups.
- Bake 20–25 minutes until golden brown and a toothpick comes out clean.
- Cool slightly before serving.