Sure, here’s a simple recipe for keto blueberry muffins:
Ingredients:
- 2 cups almond flour
- 1/3 cup erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup melted coconut oil or butter
- 3 large eggs
- 1/3 cup unsweetened almond milk (or any other keto-friendly milk)
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the melted coconut oil (or butter), eggs, almond milk, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy your keto blueberry muffins!
These muffins are a great keto-friendly treat, but remember to adjust the ingredients and portion sizes according to your specific dietary needs and preferences. Enjoy!
