Keto Blueberry Muffins
Vegan-friendly keto blueberry muffins that are moist, fluffy, naturally sweetened, and loaded with juicy blueberries without the carb drama.
Ingredients
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup coconut oil melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup coconut oil melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper or silicone cups.
- Mix almond flour, coconut flour, sweetener, baking powder, and salt in a bowl.
- In a separate bowl, whisk coconut oil, almond milk, vanilla, and vinegar.
- Combine wet and dry ingredients; mix until smooth.
- Fold in blueberries gently.
- Divide the batter into muffin cups evenly.
- Bake for 22–25 minutes, until golden and toothpick comes out clean.
- Cool before inhaling them all at once.
Notes
Nutritional Values (Per Muffin):
- Calories: 160
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (% Daily Value per Serving):
- Calcium: 6%
- Iron: 8%
- Vitamin C: 4%
- Magnesium: 10%
- Vitamin E: 12%