HOME BAKING || Warm and Crumbly Keto Almond Flour Blueberry Muffins
When I first began my journey on the Ketogenic Diet, it was especially tough since I loved my sweets.
My eating habit prior to going on the keto diet was to have a slice of blueberry pound cake after dinner every night and a scone during the day. This meant I literally scoured the corners of the earth to find keto desserts to satisfy my sweet tooth. It turns out that although the keto diet is already quite popular, there are still very few places that bake keto sweets; this meant prices for a single cupcake would cost as much as my meal! When I paid $8 for a cupcake I knew I had to find my own solution to stay on the keto diet and literally, have my cake too.
This is when I came across numerous recipes for keto blueberry muffins. When you are on the keto diet, berries are essentially your only choice of fruit, since other fruits either contain too much sugar or too many carbs.
After lots of failed blueberry muffin batches — some too soggy, some too dry, others that fell apart — I finally found a recipe that is moist, holds together well and tastes great!
Best of all it only takes 10 minutes for me to throw together the muffin batter and less than 20 minutes in the oven to bake!
*Recipe makes 4 regular sized muffins
Prep Time: 10 minutes
Bake Time: 17 - 18 minutes
INGREDIENTS
1 cup fine almond flour
2 tbsp powdered erythritol
1/4 cup unsweetened almond milk
1 large egg
2/3 cup blueberries
1/2 tbsp baking powder
1/4 tsp salt
Pinch of cinnamon (optional but I like the added flavour!)
INSTRUCTIONS
Preheat the oven to 350F. Line or grease a muffin mold. I use a silicone muffin mold because it’s easy to grease, clean, and pop out the muffins after they’re done!
Stir all dry ingredients together well and then add in all the other ingredients except for the blueberries.
Scoop the batter into the muffin tin or mold. Add some batter and then a few blueberries, and then finish off by covering with more batter. This is so the blueberries don’t settle/sink to the bottom. This happens often so this helps to evenly distribute your blueberries throughout the muffin.
Place in the oven and bake for 17 - 18 minutes.
Remove from the oven and let cool for 10-20 minutes. It’s still firming up during this time while it’s still hot so make sure not to touch them!
If you’ve used a silicone mold, they pop out easily after they’ve been cooled.
Enjoy these low-carb almond flour blueberry muffins guilt-free!
Noticed the single muffin without blueberries? Made by special request for my niece!
