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Keto Blueberry Muffins

Low-Carb Keto Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups super-fine almond flour
  • 1/3 cup granulated erythritol
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup full-fat sour cream
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon zest
  • 3/4 cup frozen wild blueberries

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk almond flour, sweetener, baking powder, and salt in a large bowl.
  2. In another bowl, whisk eggs until frothy, then whisk in melted butter, sour cream, vanilla, and lemon zest until smooth.
  3. Pour dry ingredients into wet and stir with a spatula until just combined. Gently fold in frozen blueberries.
  4. Divide batter among liners, filling each about 3/4 full. Bake 20-22 minutes until golden and a toothpick comes out clean.
  5. Cool muffins in the pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Per muffin: 7g total carbs, 4g fiber, 3g net carbs. For the best rise, make sure your baking powder hasn't expired. Using super-fine almond flour gives the most cake-like texture.