Keto Blueberry Muffins

Easy Keto Blueberry Muffins that are simple to make, and ready to enjoy in less than thirty minutes. A fresh-baked, tender, blueberry keto muffin recipe that’s sugar-free, dairy-free, gluten-free and satisfying.

4.89 from 36 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Cuisine American

Servings

Calories 192 kcal

Equipment

Pyrex glass mixing bowls

Cupcake / Muffin pan

Muffin / Cupcake Liners

Citrus zester

Ingredients

▢ 2 cups blanched almond flour
▢ ¼ teaspoon salt
▢ ½ teaspoon baking powder
▢ ¼ cup oil we use avocado oil
▢ ¼ cup sugar-free maple flavored syrup or sweetener of choice
▢ 3 large eggs
▢ 1 teaspoon fresh lemon zest
▢ ½ cup blueberries fresh or frozen

Instructions

Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
In a large mixing bowl, whisk almond flour, salt, and baking powder.
Add oil, syrup, eggs, and lemon zest and mix until well combined.
Stir in the blueberries
Spoon batter evenly into your paper liners.
Bake for 20 - 22 minutes or until the center is set.
Remove from the oven and let cool for 5-10 minutes before serving.
Store in an airtight container at room temperature.

Video

Notes

When working with almond flour, spoon almond flour into the measuring cup, then level.

We've used coconut oil and avocado oil win this keto blueberry muffin recipe. You can use your favorite oil.

Nutrition

Serving: 1Calories: 192kcalCarbohydrates: 10gProtein: 6gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 13gCholesterol: 47mgSodium: 116mgFiber: 5gSugar: 3g

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