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Keto Blueberry Muffins

Keto Blueberry Muffins

These delicious keto blueberry muffins are light and fluffy and ready in just 30 minutes. These muffins are gluten-free and quick and easy to prepare as an amazing breakfast or snack.
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Prep Time 10 minutes
Course Breakfast, Snack
Servings 12
Calories 140 kcal

Ingredients
  

- 11/2 cups almond flour

- 1/4 cup granulated erythritol ( natural sweetener)

- 1 tsp baking powder

- 1/4 tsp salt

- 3 large eggs

- 1/4 cup unsweetened almond milk

- 1/4 cup melted coconut oil or butter

- 1 tsp vanilla extract

- 1/2 cup fresh or frozen blueberries

Instructions
 

Preheat the oven temperature to 175°C, or 350°F. Line a muffin tray with paper liners or grease well.

    In a large bowl, mix together the baking powder, salt, sweetener, and almond flour.

      Beat the eggs in a another bowl and mix in the melted butter, almond milk, and vanilla extract. Mix until smooth.

        Add the liquid mixture to the dry mixture and whisk just until combined. Be careful not to mix too much.

          Gently mix the blueberries into the batter until equally distributed.

            Distribute the batter evenly among the muffin cups, filling them about 3/4 full.

              Place in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool fully.

                  Enjoy your Keto blueberry muffins