Keto Blueberry Muffins
These Keto Blueberry Muffinsare deliciously soft, moist and are easy to make with simple low carb ingredients! A perfect freezable snack or gluten-free breakfast treat that the whole family will love!
Ingredients
- 2 large eggs , room temperature
- 3 tablespoons ghee OR coconut oil , melted (can also sub with butter if not paleo)
- 2 tablespoons unsweetened almond milk , (can also sub with heavy cream if not paleo)
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups super fine almond flour
- 1/3 cup monk fruit sweetener , or preferred low carb sweetener (can also sub with maple sugar for paleo)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp lemon zest , optional
- 1/8 tsp fine sea salt
- 1/2 cup blueberries , plus more for topping (fresh is best but frozen unthawed would work as well)
- golden monk fruit sweetener , optional for topping
Instructions
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Preheat oven to 350 F. Line a muffin pan with 6 silicone or parchment paper liners. Lightly grease liners with nonstick cooking spray to ensure no sticking.
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In a large mixing bowl, whisk together the eggs, followed by the melted ghee, almond milk, vanilla and lemon zest until smooth and combined.
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Place a fine mesh sieve over bowl and sift in the almond flour, monk fruit sweetener, baking powder, baking soda, cinnamon, lemon zest and salt and mix until combined. Gently fold in the blueberries.
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Fill each muffin cup 3/4 full and top with more blueberries.
Sprinkle with a little bit of granulated sweetener, if using. Bake until toothpick comes out clean, about 17-19 minutes.