Keto Blueberry Muffins

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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

  1. Preheat oven to 325º.  Line muffin tin with paper liners to make removing the muffins easy.
  2. In a medium-sized bowl, add eggs, yogurt, coconut milk, lemon zest, and salt. Whisk well until combined, about a minute.
  3. 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.
  4. 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.
  5. 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