Description
Indulge in the mouthwatering delight of Keto Blueberry Muffins With Almond Flour! These scrumptious muffins are perfect for breakfast or a midday snack, offering a low-carb and gluten-free option that fits seamlessly into your keto lifestyle. With the rich texture of almond flour and the burst of fresh blueberries, each bite is a harmonious blend of flavor and nutrition. Quick to prepare, these muffins will become your go-to recipe for satisfying your sweet cravings without the guilt. Enjoy them warm from the oven or as part of your weekly meal prep!
Ingredients
Scale
- 4 eggs
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 3 cups almond flour
- 2/3 cup Swerve sweetener
- 1 tbsp baking powder
- 1 cup blueberries
Instructions
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners.
- In a mixing bowl, whisk together eggs, Greek yogurt, vanilla extract, and Swerve sweetener until well combined.
- Add almond flour and baking powder to the wet mixture; stir until smooth.
- Gently fold in blueberries to avoid breaking them.
- Divide batter evenly among muffin cups.
- Bake for about 25 minutes or until golden brown and firm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin (approx. 60g)
- Calories: 165
- Sugar: 1g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg