Keto Blueberry Almond Muffins

Delicious Picture (OC)

Another picture of my muffins

Original Recipe Link

These are delicious! Crumbly, moist and I was out of vanilla extract so I used almond extract and the flavor was sweet and almond-y!

Ingredients for 12 Keto Blueberry Almond Muffins

2 1/2 Cups Almond Flour

1/2 Cup Granulated Sweetener (I used a generic Splenda baking blend which was 1:1 sugar substitute)

1 1/2 tsp Baking Powder

1/3 Cup Melted Butter

1/3 Cup Unsweetened Almond or Coconut Milk (I used Coconut)

3 Large Eggs

1/2 tsp Almond or Vanilla Extract (I used Almond for the Almond flavor)

3/4 Cup Blueberries

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or parchment paper muffin liners.
2. In a large bowl, stir together the almond flour, granulated sweetener, and baking powder.
3. Mix in the melted butter, almond/coconut milk, eggs, and almond/vanilla extract. Fold in the blueberries.
4. Distribute the batter evenly among the muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.

RECIPE NOTES

Serving size: 1 muffin

NUTRITION INFORMATION PER SERVING

Calories: 217 | Fat: 19g | Total Carbs: 6g | Net Carbs: 3g | Fiber: 3g | Sugar: 2g | Protein: 7g

(These are approximate, I substituted coconut milk and the original recipe called for coconut oil but I used butter. Also these macros are for ethryitol but I used a Splenda baking blend)

submitted by /u/shoestars
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