• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

This Keto blueberry muffins recipe is not only incredibly tasty – it”s also super easy and on your table in 30 minutes flat. Expect a light yet moist crumb and fruity blueberry bursts. Tastes just as good as a regular blueberry muffin, only without the carb load.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course
Breakfast
Cuisine
British
Servings
8
Calories
231 kcal

INGREDIENTS

1x
2x
3x
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2 cup / 200g almond flour or ground almonds. NOT super-fine almond flour
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3 eggs large, or 4 medium
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1/2 cup / 120g sour cream
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1/3 cup / 60g granulated erythritol or to taste
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1 1/2 tsp baking powder
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1 tbsp lemon juice
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1 tsp vanilla extract
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1/2 cup / 70g blueberries fresh or frozen
INSTRUCTIONS

Preheat the oven to 180 Celsius / 350 Fahrenheit
Blend the eggs for a few minutes until they are frothy and have increased in volume.
Add the wet ingredients – sour cream, lemon juice, zest and vanilla extract – and blend.
Then add the dry ingredients – almond flour, baking powder, erythritol or your low carb sweetener of choice – and blend until combined.
Fill the batter into 8 paper muffin cups (or use a silicone muffin tray) and add the blueberries. Push some inside the batter and leave some on top.
Bake for 25 minutes or until lightly browned.
Makes 8 muffins. Net carbs per muffin: 3.7g.
Weight: circa 70g each.
This recipe is designed for ground almonds or regular / coarser almond flour. If you want to use super-fine almond flour, reduce the amount by 2 tbsp as it absorbs more liquid.
Don’t leave out the lemon zest – it really takes the recipe to the next level.
Store on the counter for up to 2 days, fridge for 5 days or freeze for up to 3 months.
NUTRITION
Serving: 70g
Calories: 231kcal
Protein: 8.1g
Fat: 18.5g
Fiber: 2.1g
Sugar: 1.7g