LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR

INGREDIENTS:

• 2 1/2 cup Wholesome Yum Blanched Almond Flour
• 1/2 cup Besti Monk Fruit Allulose Blend
• 1 1/2 tsp Baking powder
• 1/4 tsp Sea salt (optional, but recommended)
• 1/3 cup Coconut oil (measured solid, then melted; can also use butter)
• 1/3 cup Unsweetened almond milk (at room temperature)
• 3 large Eggs (at room temperature)
• 1/2 tsp Vanilla extract
• 3/4 cup Blueberries

Instructions:

The process to make paleo blueberry muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up. There are basically just four steps from start to finish! And, it’s a one-bowl process to make the batter.

Here’s how to make keto muffins with almond flour:

1. Mix dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and sea salt.
2. Add wet ingredients. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.

3. Fill muffin cups. Transfer the batter to a muffin tin lined with parchment liners or silicone liners. You’ll need to decide if you want to make 10 or 12 muffins out of it. The picture below is how full to fill them if you’re making 10.
4. Bake. Place the almond flour blueberry muffins in the oven and bake until the tops are golden and an inserted toothpick comes out clean. They’ll still be pretty soft to the touch, but will firm up as they cool.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories217

Fat19g

Protein7g

Total Carbs6g

Net Carbs3g

Fiber3g

Sugar2g