Healthy dessertHealthy DessertsLow carb, high fatVegetarianKetogenicNuts & seeds€€
Fluffy and Juicy Keto Blueberry Muffins with Almond Flour
This simple and incredibly moist recipe combines gentle almond flour, fresh blueberries and a hint of lemon for the perfect low-carb breakfast with no added sugar.
Prep time10 min
Cook time25 min
Total time35 min
Servings12
Recipe
Per servingTotal
Calories:170 kcal2040 kcal
Protein:6 g72 g
Carbohydrates:4 g48 g
Fat:14 g168 g
Micronutrients
Sugar:1.2 g13.8 g
Saturated fat:3.2 g38.6 g
Cholesterol:57.3 mg687 mg
Sodium:101.9 mg1222.4 mg
Potassium:185.1 mg2221.5 mg
Calcium:119.2 mg1430 mg
Iron:1.1 mg12.8 mg
Magnesium:49.9 mg599 mg
Zinc:0.7 mg8.8 mg
Phosphorus:206.2 mg2474.6 mg
Vitamin C:1.2 mg14.9 mg
Vitamin A:54.5 µg654.1 µg
Vitamin D:0.3 µg3.6 µg
Vitamin B12:0.1 µg1.4 µg
Instructions
- 1Preheat the oven to 180 °C and line a muffin tin with paper liners.
- 2In a larger bowl, thoroughly mix the dry ingredients: almond flour, coconut flour, powdered erythritol, baking powder and a pinch of fine sea salt. Adding a small amount of coconut flour will absorb the excess moisture from the blueberries and prevent the baked muffins from being wet or dense in the center.
- 3In another bowl, whisk the eggs well with a hand whisk. Add the unsweetened almond milk, melted butter, vanilla extract and grated lemon zest, and combine everything. The lemon zest will provide wonderful freshness and enhance the natural sweetness of the blueberries.
- 4Pour the wet ingredients into the prepared dry ingredients and gently stir with a spatula until you get a uniform and smooth batter.
- 5Gently fold most of the fresh blueberries into the prepared batter (save a few for the final garnish). Before folding in the fresh blueberries, gently toss them in a teaspoon of coconut flour, which will prevent them from sinking to the bottom of the liners during baking.
- 6Evenly divide the batter into the 12 prepared muffin liners. Gently press a few of the reserved fresh blueberries onto the top of each muffin.
- 7Bake in the preheated oven for 20 to 22 minutes, until the muffins turn golden yellow and a toothpick inserted into the center comes out clean.
- 8Remove the baked muffins from the oven and let them cool in the tin for 10 minutes before serving, then transfer them to a wire rack to cool completely and develop their optimal texture.
Nutritional benefits
Thanks to the high content of dietary fiber and healthy fats in almond flour, this dish supports a long-lasting feeling of fullness and helps maintain stable blood sugar levels.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.