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Keto Blueberry Muffins With Almond Flour

Keto Blueberry Muffins with Almond Flour

Tender, moist, and bursting with juicy blueberries, these easy keto muffins are the perfect low carb breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

  • 4 large eggs
  • 1/2 cup plain Greek yogurt full fat recommended
  • 1 teaspoon pure vanilla extract
  • 3 cups blanched almond flour
  • 2/3 cup granulated Swerve sweetener or other granulated erythritol
  • 1 tablespoon baking powder
  • 1 cup blueberries fresh or frozen, do not thaw

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners.
  • In a large bowl, whisk the eggs until beaten. Add the Greek yogurt, vanilla extract, and Swerve. Whisk until smooth and well combined.
  • Add the almond flour and baking powder to the wet ingredients. Use a spatula to mix until just combined and no dry streaks remain. Be careful not to overmix.
  • Gently fold the blueberries into the batter until evenly distributed.
  • Divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top.
  • Bake for 22-27 minutes, or until the muffin tops are golden brown and firm to the touch, and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, toss frozen blueberries in a teaspoon of almond flour before folding into the batter to prevent sinking. Store in an airtight container at room temp for 2 days or in the fridge for up to a week. Freeze for up to 3 months.