Description
Delightful low-carb muffins bursting with fresh blueberries and lemon zest, perfect for breakfast or a nutritious snack.
Ingredients
Scale
- 2 1/2 cups almond flour
- 1/3 cup keto-friendly sugar (such as Swerve)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup melted butter
- 1/3 cup unsweetened almond milk
- 3 large eggs
- 1 tsp pure vanilla extract
- 2/3 cup fresh blueberries
- Zest of 1/2 lemon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with parchment liners or grease it lightly.
- In a large bowl, whisk together the almond flour, keto-friendly sugar, baking powder, baking soda, and kosher salt.
- In another bowl, mix the melted butter, almond milk, eggs, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just combined.
- Gently fold in the fresh blueberries and lemon zest, if using.
- Fill the muffin cups about three-quarters full with the batter.
- Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Serve warm with butter or sugar-free syrup. Pairs well with Greek yogurt or fruit salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg