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Low-Carb Blueberry Muffins
These quick and easy Low Carb Blueberry Muffins are tender and bursting with blueberry goodness. These sugar-free muffins are made with almond flour so they are perfect for keto, low-carb, gluten-free, Atkins, grain-free, and Paleo diets.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 204 kcal
Ingredients
- 2 1/2 cups super fine almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon grain-free baking powder
- 1/3 cup granulated stevia/erythritol blend (Pyure Blend)*
- 1/4 cup avocado oil
- 4 pasture-raised eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Instructions
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Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.
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In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined.
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Whisk in the avocado oil. Mixture will appear mealy.
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In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
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Pour egg mixture into the dry ingredients and stir together.
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Stir in blueberries.
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Spoon batter into the prepared muffin pan, filling each cavity 2/3 to 3/4 of the way full.
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Bake for 25-30 minutes or until the tops spring back when lightly touched.
Recipe Notes
Serving size: 1 muffin
Per serving: 3 grams net carbs
*If substituting a different sweetener, be sure to adjust the quantity to account for a different sweetness level. The blend that I use is twice as sweet as sugar.
Nutrition Facts
Low-Carb Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 204
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 62mg21%
Sodium 141mg6%
Potassium 32mg1%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 7g14%
Vitamin A 100%2%
Vitamin C 0.8%1%
Calcium 300%30%
Iron 1.3%7%
* Percent Daily Values are based on a 2000 calorie diet.