KETO blueberry muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 264.0
  • Total Fat: 23.4 g
  • Cholesterol: 46.5 mg
  • Sodium: 18.3 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 8.0 g

View full nutritional breakdown of KETO blueberry muffins calories by ingredient
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Introduction

These Low Carb Sugar Free Keto Blueberry Muffins with Almond Flour are SO tender and moist you'll never believe they are healthy and gluten free! Perfect for breakfast or snacks! These Low Carb Sugar Free Keto Blueberry Muffins with Almond Flour are SO tender and moist you'll never believe they are healthy and gluten free! Perfect for breakfast or snacks!
Number of Servings: 12

Ingredients

    12 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    4 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
    36 tsp Sweetener, Swerve Granular (by KINSPAPPY)
    7 tbsp Coconut Oil
    3 large Egg, fresh, whole, raw
    .5 cup Applesauce, unsweetened
    .5 cup Blueberries, fresh

Tips

use non stick spray, not coconut oil


Directions

1.Spray the muffin pan with COOKING SPRAY. This is KEY. I tried it with coconut oil and the muffins just absorbed it all and they STUCK to the pan!
2.Mix all the dry ingredients in one bowl, and beat all the wet ingredients in another bowl.
3.Add the dry ingredients into the wet ingredients and stir until combined. Fold in the blueberries.
4.Let the batter stand f0r 5 minutes. This allows the coconut flour to start absorbing the moisture!
5.Divide them into muffin cavities. I like to try to use my fingers to evenly disperse the berries!
6.Bake at 350 degrees for 24-25 minutes.
7.Cool in the pan for 15 minutes, and then on a cooling rack to cool COMPLETELY!


Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SCHIARO91.

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