Keto blueberry muffins with almond flour

keto blueberry muffins These blueberry cakes are the best cake to eat as a snack after breakfast. It is only 3.5 grams of pure carbohydrates, which will help you satisfy your cravings.

The recipe is very soft and does not require any effort from you, as all ingredients are just mixed in one bowl. The mixture is transferred to liners of the greased cake tin and roasted in the oven until it is golden.

Ingredients for keto blueberry muffins

• 1 cup blanched almond flour
• 5 tbsp heavy whipping cream
• 1/3 cup fresh blueberries
• 2 tbsp swerve sweetener
• 1 large egg, lightly beaten
• 1/2 tbsp baking powder
• 1/4 tsp table salt
• nonstick cooking spray, for greasing liners

INSTRUCTIONS:

 

01)- Position a rack in the center of the oven. Preheat to 350 F. Prepare a muffin tin fitted with 4 liners. Grease with nonstick cooking spray.

02)- In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.

03)- Add heavy cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.

04)- Gently fold in blueberries until well-distributed in the batter.

05)- Divide the batter among 4 muffin liners, filling each all the way to the top. Smooth the top with a spatula.

06)- Bake at 350 F until the tops are golden, about 25 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs. Let them cool a bit before serving.

Nutrition Info

This recipe yields 3.5 g net carbs per serving.

Nutrition Facts Per Serving