Keto Blueberry Muffins
SERVINGS: 12 muffins | DIFFICULTY: Easy
COST
$5.05 per recipe
$0.84 per serving
NUTRITION
Calories 182.6
Fat 15.9
Protein 5.3
Net Carbs 2.23
HEALTH BENEFITS
This recipe is a mitochondria power house superfood! 3 of the top 12 therapeutic foods are in this recipe. Almonds, full of vitamin E, glutathione, calcium and magnesium. Blueberries are full of anthocyanins which are pigments that give red, purple, and blue plants their rich coloring. They have anti-viral, anti-inflammatory and anti-cancer properties. Next add in the coconut oil which is a Medium Chain Triglyceride (MCT). MCT oil can be broken down into ketones which fuels the brain more effectively than glucose otherwise known as sugar.
GRAB SOMETHING HEALTHY FROM YOUR FREEZER AND GO!
One of the most important things when switching to a healthier lifestyle is being prepared! We can have all the grand ideas in the world, but if we are not prepared we will have a harder time succeeding.
Meal prepping is on the top of my list for success. If I get hangry and there is nothing around that is good for me, I will more than likely grab something unhealthy. Being prepared will takes a lot of the stress out of eating healthier with a huge bonus of saving us money. I try to keep my freezer stocked with things that my family can grab on those crazy mornings when they maybe slept in a bit too late.
SATISFYING IN MORE WAYS THAN ONE
The flavor, right amount of moisture and texture are top notch for being grain-free, sugar-free and dairy-free. They are beyond healthy for us and very filling. That’s the amazing part of keto baked goods is that they are very satisfying and we do not need to eat 3 muffins to have the feeling of satiety, one is enough. The almond flour and healthy fats fill us up without the crash and burn effect that sugar has on us.
They are amazing fresh from the oven but they can also be just as good from the freezer. If we are in a rush, and need a breakfast to carry us through the day we just pull them straight from the freezer and put them on defrost just until warm. We add some grass-fed butter and we now have a breakfast of champions!
NEW TO GRAIN-FREE, SUGAR-FREE BAKING?
We’d love to help take out some of that guess work. Here is a list of some of our tried-and-true grain-free, sugar-free baking pantry staples. You will find many of these ingredients in the recipes we share here. To learn more and to get started visit our Kitchen Favorites page for direct inks to shop many of these products. We also have shared a variety of our favorite tools in the kitchen to help with meal prep and baking.
Blueberry Muffins
Ingredients
- 2½ cup blanched almond flour
- ½ cup Swerve Granular
- 1½ tsp baking powder
- ⅓ cup refined coconut oil, melted
- ⅓ cup unsweetened vanilla almond milk
- 3 large eggs
- ½ tsp vanilla extract
- ¾ cup blueberries (frozen or fresh. I love the small frozen wild blueberries that I can find at costco)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with 12 parchment paper muffin liners.
- In a large bowl of a stand mixer, mix together the blanched almond flour, Swerve Granular and baking powder.
- Mix in the melted refined coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
- Distribute the batter evenly among the muffin cups. I like to use the large cookie scoop (3 Tbsp) for this step.
- Bake for about 25-30 minutes, until the top is slightly golden and an inserted toothpick comes out clean. Do NOT OVER BAKE!
- Another test you can do is to lightly touch the tops of the muffins, if they bounce back then they are done. If you left an indent in the top of the muffin that means they are not done.
Calories
182.6Fat (grams)
15.9Fiber (grams)
2.2Net carbs
2.23Sugar (grams)
1.3Protein (grams)
5.3