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Keto Blueberry Muffins

Yields6 Servings

keto blueberry muffins topped with extra blueberries

 1 ¼ cups blanched almond flour
 1 cup blueberries
 ¼ cup erythritol
 ¼ cup unsweetened almond milk
 4 large eggs
 4 tbsp butter
 1 tsp baking powder
 1 tsp vanilla extract

Preheat the oven to 350°F and either grease or line a muffin tin.


In a medium-size bowl, combine all of the dry ingredients (excluding the blueberries).


In a separate bowl, combine all of the wet ingredients (not including the blueberries).


Stir in the wet ingredients into the dry ingredient bowl until well combined.


Gently fold the blueberries into the batter.


Evenly pour the keto blueberry muffin batter into the muffin tins.


Bake 20-25 minutes or until done.
Note: To test if they are done, stick a toothpick into the center. If it comes out clean (minus some blueberry juice) it is done.


Enjoy your delicious keto blueberry muffins for breakfast, dessert, or as a mid-day snack!

Nutrition Facts

Serving Size 1

Servings 6

Amount Per Serving
Calories 215
% Daily Value *
Total Fat 19.2g30%
Total Carbohydrate 8.6g3%

Net Carbohydrate 5.5g2%
Dietary Fiber 3.1g13%
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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