Keto Blueberry Muffins
This recipe is designed to teach everyone how to make quick keto blueberry muffins
Servings 6 muffins
Calories 95kcal
Ingredients
- 42 grams (6 TBS) coconut flour
- 8 grams (2 tsp) baking powder
- 38 grams (3 TBS) granulated sugar substitute I use granulated monkfruit sweetener
- 1/4 tsp salt
- 3 large eggs, room temperature
- 1 TBS butter, melted and cooled
- 85 grams (6 TBS) plain yogurt, room themperature
- 1 1/2 tsp vanilla extract
- 86 grams (3 1/2 oz) blueberries or berries of choice, fresh or frozen If using frozen berries do not thaw
Instructions
- Preheat oven to 350 degrees. line 6 muffin cups with silicone muffin liners. Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs into the dry ingredients until all the dry ingredients are moist. Stir in the remaining wet ingredients until a thick smooth batter forms. Gradually stir the berries into the batter until fully distributed.
- Divide the batter evenly throughout the prepared muffin cups. Use a butter knife and spread the batter evenly throughout each muffin cup. Place the pan in the preheated oven. Bake at 350 degrees. 30 to 35 minutes until golden and a tester comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 20 minutes or until firm. Once form remove the muffins from the cup with the liners. Transfer the muffins to a wire rack. Allow the muffins to cool completely before removing from the liners and serving.
Nutrition
Serving: 1muffin | Calories: 95kcal | Carbohydrates: 4g | Protein: 4.7g | Fat: 5.7g