Gluten-Free Keto Blueberry Muffins
These low carb Gluten-Free Keto Blueberry Muffins are moist, tender muffins made with almond flour and loaded with juicy blueberries!
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup monk fruit sweetener (or other keto sweetener. You can use sugar if not keto), divided
- 2 teaspoons baking powder gluten-free
- 1/2 teaspoon baking soda gluten-free
- 1/4 teaspoon salt
- 1/3 cup butter melted*
- 1/3 cup milk*
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cups blueberries
Instructions
- Preheat oven to 350F and line a muffin pan with muffin liners.
- Wash and rinse the blueberries (but do not pat dry). Toss them in 2 tablespoons of the sweetener.
- In a large bowl, combine the almond flour, remaining sugar (or sweetener of choice), baking powder, baking soda and salt.
- Add the melted butter, milk, eggs, and vanilla extract and mix to combine. Gently fold in the blueberries into the batter.
- Scoop batter into the muffin liners and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- *substitute melted coconut oil and non-dairy milk for a dairy-free muffin
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 165kcalCarbohydrates: 7gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 193mgPotassium: 43mgFiber: 3gSugar: 2gVitamin A: 94IUVitamin C: 1mgCalcium: 111mgIron: 1mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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