Keto Blueberry Muffins


  • 2 1/2 cup Almond Flour
  • 1/2 cup granulated sugar-free sweetener (monk fruit, erythritol, allulose, etc.)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp xanthan gum
  • 1/3 cup of butter, or oil of choice such as Coconut oil
  • 1/3 cup of one of the following or low carb milk of your choosing, such as Unsweetened almond milk, heavy whipping cream, or half and half
  • 3 large Eggs
  • 1 tsp Vanilla extract
  • 3/4 cup Blueberries

Muffin pan, muffin liners


  1. Preheat the oven to 350 degrees F Line a muffin pan with liners or spray with cooking spray, it helps to get them out as these are not as strong as the traditional muffin
  2. In a large bowl or mixer, mix the dry ingredients including the almond flour, sugar-free sweetener, baking powder, xanthan gum, and salt.
  3. Mix in the wet ingredients: melted butter, almond milk, eggs, and vanilla extract.
  4. Fold in the blueberries if using a mixer do not mix them or your blueberries will be crushed and you will have Smurf muffins
  5. Place the batter among the muffin pans. Also, smooth out the mix if possible with the back of a spoon as this mix does not spread as traditional muffins will
  6. Bake for about 18-25 minutes, until the top of the muffins, are a golden brown and the toothpick or fork comes out clean and an inserted toothpick comes out clean.


Nutrition facts are based on the ingredients and can vary based on how many muffins you bake this is based on 12 muffins

  • Calories 225
  • Fat 19g
  • Protein 6g
  • Carbs 6
  • Fiber 3 g
  • Net Carbs = 3g
  • Sugar 2g (From blueberries and almond flour no added sugar!)

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