keto / low carb blueberry muffins

Low Carb Blueberry Muffins

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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.

keto / low carb blueberry muffins

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!

keto blueberry muffin recipe

Low Carb Blueberry Muffins

Jessie
Prep Time 10 mins
Cook Time 26 mins
Total Time 36 mins
Servings 12

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!

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keto blueberry muffin recipe

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