Recipe

Keto Blueberry Muffins

Light, moist blueberry muffins made with almond flour deliver bursts of fresh fruit flavor without the carbs of traditional muffins.

Keto Blueberry Muffins

Total time

30 min

Servings

8

Net carbs

3.7g

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Ingredients

What you need

Adjust servings

8 servings
8
  • 2 cup almond flour (or ground almonds. 200g. Use 2 tablespoons less for super-fine almond flour)
  • 3 eggs (large, or 4 medium, room temperature)
  • ½ cup sour cream (room temperature, 120g)
  • ⅓ cup granulated erythritol (or to taste, 60g)
  • 1 ½ tsp baking powder
  • 1 tbsp lemon juice
  • lemon zest, grated (from 1 lemon)
  • 1 tsp vanilla extract
  • ½ cup blueberries (fresh or frozen, 70g)

Instructions

How to cook it

Prep timer

30:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. 1. Preheat your oven to 350°F (180°C).
  2. 2. Beat the eggs in a blender for several minutes until they become frothy and noticeably increase in volume.
  3. 3. Add the sour cream, lemon juice, lemon zest, and vanilla extract, blending until smooth.
  4. 4. Incorporate the almond flour, baking powder, and erythritol, blending just until the batter comes together.
  5. 5. Divide the batter among 8 paper-lined muffin cups or silicone muffin molds, then distribute the blueberries on top and gently press some into the batter.
  6. Cook eggs just until set so they stay tender instead of rubbery.
  7. 6. Bake for 25 minutes or until the tops are lightly golden.
  8. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Sugar Free Londoner · IMPORTED

https://diet.driv.space/recipes/keto-blueberry-muffinsSugar Free Londoner reference: https://sugarfreelondoner.com/keto-blueberry-muffins/

Rated 5/5 from 65 ratings on Sugar Free Londoner. Method rewritten in-house; see source for the publisher's original.