Easy Keto Blueberry Muffins
These Easy Keto Blueberry Muffins are the perfect way to start the day! Large fluffy coconut flour muffins are gluten free, nut free, and under 6 net carbs each.
Ingredients
- 2 tablespoons butter: slightly soft but still cold
- 1/3 cup brown sugar monk fruit sweetener
- 2 large eggs
- 1/2 cup unsweetened almond milk regular if not keto
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut flakes
- 1/2 cup blueberries
Instructions
- While the oven preheats to 350 degrees F, grease a 6 count muffin tin and set it aside.
- Use an electric mixer to cream together the butter and sweetener in a mixing bowl. When the mixture is combined well add the eggs, milk, oil and vanilla extract, beat with the electric mixture again until creamy.
- In another bowl combine coconut flour, salt and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mix on low speed. When the ingredients are incorporated stop the mixer (do not over mix) and fold in the coconut and blueberries.
- Immediately spoon into the wells of the prepared muffin tin and bake 25-30 or until the muffins have begun to brown on top and have set in the center.
Notes
Net carbs are 4.3 g per muffin
Nutrition
Serving: 1 muffinCalories: 169kcalCarbohydrates: 6.9gProtein: 3.6gFat: 14.8gCholesterol: 62mgSodium: 389mgFiber: 2.6gSugar: 2.7g
Tried this recipe?Let us know how it was!