Keto Blueberry Muffin Recipe

These Keto Blueberry Muffins with almond flour are the easiest, healthy blueberry muffins to start the day!

Bonus, they are also gluten-free and dairy-free and contain only 4 grams of net carbs per serving for a quick sweet keto breakfast or afternoon tea snack.

Ingredient Keto Blueberry Muffins

• 3 large eggs
• 1 cup Two Good Greek Yogurt (blueberry or vanilla)
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 2 1/2 cups almond flour
• 1/4 c. sweetener
• 2 tsp. baking powder
• water if needed to thin
• 1/2 cup blueberries

INSTRUCTIONS:

 

Preheat oven to 325 degrees. Line muffin pan with paper or silicone cups. Combine yogurt, eggs, vanilla, and salt until smooth. Add almond flour, sweetener, and baking powder.

Blend again until smooth. If the batter is thick, add water one tablespoon at a time. The batter should be thick but pourable, like thick pancake batter.

Stir in blueberries and divide between muffin cups. Bake 25 to 30 minutes until firm to touch and a toothpick comes out clean.

And when you’ve done all that, you should have something like this, which Ryan presented alongside and topped with Choc Zero sugar-free and Keto-compliant syrup.

NUTRITION: