These keto blueberry muffins made with almond flour are moist, tender, and bursting with juicy blueberries. Theyre perfect for a low-carb breakfast or snack Ingredients: 2 cups almond flour 1/3 cup erythritol or preferred keto-friendly sweetener 1 tsp baking powder 1/4 tsp salt 3 large eggs 1/4 cup unsalted butter, melted 1/4 cup unsweetened almond milk 1 tsp vanilla extract 1/2 cup fresh blueberries Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract Pour the wet ingredients into the dry ingredients and mix until well combined Gently fold in the blueberries Divide the batter evenly among the muffin cups Bake for 20-25 minutes or until the tops are golden and a toothpick insert...