Low Carb Sugar Free Keto Blueberry Muffins

These Low Carb Sugar Free Keto Blueberry Muffins with Almond Flour are SO tender and moist! Hard to believe they are healthy and gluten free! CourseBreakfast, Dessert, Snack CuisineAmerican Notes *As with all GF baking, please weigh your flour to ensure results **I like to try to use small blueberries so there is a good ratio of blueberries to batter in each muffin! ***I used my Pampered Chef Mini Loaf pan, saved calories due to not having to spray or oil the pan! Contact me to get your own nonstick muffin, mini loaf, brownie, mini brownie, bunt cake, large muffin pans! Nutrition Calories: 247kcal | Carbohydrates: 9.3g | Protein: 7.3g | Fat: 21.8g | Saturated Fat: 8.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.9g | Cholesterol: 46mg | Sodium: 218mg | Potassium: 32mg | Fiber: 3.9g | Sugar: 2.9g | Vitamin A: 85IU | Vitamin C: 1.7mg | Calcium: 58mg | Iron: 1.5mg

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350 degrees and spray a muffin pan with oil spray. ***READ NOTES In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside. In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended. Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture. Divide by 12 muffin cavities (I like using a big ice cream scoop so that the muffins cook up with really domed tops!) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes. Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool COMPLETELY in the pan before trying to take them out. DEVOUR!

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