Keto Blueberry Muffins Recipe
These Keto Blueberry Muffins are simple to make, and bursting with fresh, sweet blueberries. Only 5 net carbs per muffin!
Servings: 14 muffins
Calories: 196kcal
Ingredients
- 224 grams almond flour (2 cups)
- 35 grams coconut flour, divided (¼ cup + 1 tablespoon, separated)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon kosher salt
- 1 teaspoon xanthan gum
- 8 tablespoons unsalted butter, melted (1 stick)
- 96 grams brown sugar replacement (½ cup)
- 96 grams granular erythritol (½ cup)
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 120 grams greek yogurt, room temperature
- 200 grams fresh blueberries, washed and dried completely (about 1 and ⅓ cup)
Instructions
- Preheat your oven to 425°F. Line the muffin tins with muffin liners, alternating to fill only 6 in each tray that holds 12. Spray liners with non-stick spray.
- In a large bowl, mix together sweeteners and melted butter to dissolve. Once well mixed, add in yogurt, and vanilla extract. Continue mixing to combine completely, then mix in eggs one at a time. The batter may separate a bit, but it will be fine once all ingredients are mixed in.
- Sift all of your dry ingredients (almond flour, baking powder, baking soda, salt, cinnamon, and xanthan gum) and then fold into the wet ingredients until well combined.
- In a small bowl, combine most of the blueberries with 1 tablespoon of coconut flour. Toss to combine. Set the remaining blueberries aside to top the muffins. Gently fold in the blueberries with a rubber spatula, and mix until just combined.
- Use a large cookie scoop to fill up the muffin liners most of the way with batter. Bake for 5 minutes at 425°F, then, without opening the oven door, reduce the heat to 350°F and bake for an additional 15-18 minutes until golden brown and a toothpick comes out clean.
- Cool for 5 minutes in the muffin tin, then transfer immediately to a cooling rack to completely. Enjoy!
- Store at room temperature in an airtight container for up to 3 days. After 3 days, transfer to the fridge for another 3-4 days. To freeze, allow muffins to cool completely, then freeze on a baking sheet for an hour before transferring them to a freezer-safe bag. They will keep for up to 6 months. To thaw, allow to sit out at room temperature for an hour or so or reheat in the microwave.
Notes
- Sweeteners used are non-digestible by the body and have a zero-glycemic impact, and are therefore considered zero calories.
- Always work with room temperature ingredients for best results.
- Leaving space between the muffins in the tin allows for them to rise much better.
- Always check that your baking powder and soda are fresh before baking.
- Don't let your muffins cool too long in the tin, or they may become soggy.
- Use a kitchen scale and oven thermometer for best results.
- Please visit the blog post for recommendations for substitutions and more.
Nutrition
Calories: 196kcal | Carbohydrates: 8g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 311mg | Potassium: 47mg | Fiber: 3g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg