Keto Blueberry Muffins with Almond Flour

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 inserted into the center comes out clean

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely