This blueberry muffin recipe is so good and with a few substitutions it is easily a low carb and keto friendly recipe. These are great to make ahead for meal prep, as they make a great breakfast or quick snack.
How to make these keto friendly muffins:
First preheat your oven to 350 degrees Fahrenheit and line your muffin pan with liners.
Next in a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Mix well until it is combined and set aside.
In a large bowl add the monkfruit, coconut oil, eggs, applesauce and vanilla mix well using a mixer until well blended. Important to note: you will want to use eggs that have set out and are at room temperature to have a fluffy dough.
Then add the almond flour mixture to the large bowl, along with the blueberries continue to stir until well combined. Let the batter stand for 5 minutes, this way the coconut flour can absorb the extra moisture.
Carefully add the batter to the 12 muffin tins and bake until golden brown on top, about 25-26 minutes at 350 degree Fahrenheit.
Let cool for at least 15 minutes and enjoy!
Low Carb Blueberry Muffins
Ingredients
- 3 1/4 cups almond flour
- 5 tablespoon coconut flour packed
- 2 tablespoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 3/4 cup monkfruit or sweetener of choice
- 7 tablespoon coconut oil melted
- 3 large eggs at room temperature Note: make sure to use eggs at room temperature, to ensure your dough is fluffy.
- 1/2 cup unsweetened applesauce
- 2 1/2 teaspoon vanilla extract
- 2/3 cup fresh blueberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line muffin pan with liners
- In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
- In a large bowl, using a mixer, blend together the monkfruit, coconut oil, eggs, applesauce and vanilla until well combined.
- Stir in the almond flour mixture, along with the blueberries until mixed well. Let the batter stand for 5 minutes, this way the coconut flour can absorb the extra moisture.
- Divide the batter into 12 muffins and bake until golden brown on top, about 25-26 minutes.
- Let cool for 15 minutes and enjoy!
Pin this:
