Keto Blueberry Muffins
Makes 12 muffins
Calories per Serving 180
Carbs per Serving 23g
Net Carbs per Serving 5g
Prep Time 10 minutes Total Time 40 minutes
Instructions
- Preheat oven to 325º. Line muffin tin with paper liners to make removing the muffins easy.
- In a medium-sized bowl, add eggs, yogurt, coconut milk, lemon zest, and salt. Whisk well until combined, about a minute.
- Sprinkle almond flour on top of liquid, along with sweetener and baking powder. Gently stir together with a spatula until evenly incorporated. Fold in lemon juice.
- Fill each muffin liner with 2 tablespoons of batter, then place a few blueberries in, and add in about 1 1/2 tablespoons more batter, then top with a few more blueberries, pressing down a bit into the batter.
- Bake for about 27-30 minutes, until the middle of each muffin is dry, and batter is cooked through. Remove muffins and let cool for a least 10 minutes. Muffin liner will pull away easily when muffins have completely cooled.
Notes
- Edges of the finished muffin make look a little toasted – that is normal with Allulose; it browns a little more quickly
- This recipe also makes excellent mini muffins. When making mini-blueberry muffins, bake for about 12-15 minutes.
- Fresh blueberries will work as well
Nutrition Info Per Serving
Serving Size: 1 muffin
| Net Carbs | 5g |
| Calories | 180 |
| Total Fat | 14g |
| Saturated Fat | 1.5g |
| Cholesterol | 35mg |
| Sodium | 55mg |
| Total Carbs | 23g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 7g |
| Contains 16g ErythritolAllulose | |