These keto blueberry muffins are yummy to have as a breakfast or on hand to get you through those sweet desires.
Prep Time5minutes mins Cook Time20minutes mins Total Time25minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: gluten free, sugar free recipe for blueberry muffins
Servings: 12 Calories: 179
Ingredients
- 2 ½ Cups almond flour (see my favorite on Amazon)
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ¼ Cup sugar free granulated sweetener
- ¼ Cup sugar free brown sweetener
- 3 Large Eggs, beaten
- 5 ounces Unsweetened Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1 Cup Blueberries
Instructions
- Preheat your oven to 375F and line a 12 cup muffin pan with liners. I use a silicone muffin tray or use the parchment paper cup cake .
- In a large mixing bowl, combine your almond flour, baking soda, salt and sweetener. Now you can add the beaten eggs, greek yogurt and vanilla extract. Lastly, fold in your blueberries
- Scoop your batter into the muffin cups evenly using a scoop or spoon. Bake in the oven for 15-18 minutes or until a toothpick comes out clean.
Nutrition
Serving: 1Muffin | Calories: 179 | Carbohydrates: 7g | Protein: 9g | Fat: 14g | Fiber: 3g
