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Looking for the Perfect Low Carb Blueberry Muffins recipe? You have found it! These yummy cake-like muffins are sure to satisfy your sweet tooth on keto or a low carb diet.
We have been doing a keto/low-carb diet this summer. We felt the need to go organic and ditch the processed food that was making us sluggish and plain unhealthy. If you have tried one of these diets you know finding a recipe to cure your sweet tooth can be neverending. They either taste like incredibly fake sugar substitute, tasteless and bland or just not good.
Well, these low carb blueberry muffins are pretty darn close to the real thing. This is literally one of the best recipes for keto blueberry muffins ever! They are fluffy and taste just like they came from a bakery. Here is our favorite version of these fantastic muffins.
- 2 cups blanched almond flour or 1/4 cup coconut flour with 1 cup almond flour.
- 10 tbsp/5 oz. heavy whipping cream or almond milk
- 2/3 cup fresh blueberries
- 1 tsp vanilla extract
- 4 tbsp xylitol sweetener or 3 tsp of stevia
- 2 large eggs, beaten
- 1 tbsp baking powder
- 1/2 tsp salt
In a mixing bowl, add almond flour, sweetener, baking powder, salt. Whisk together to blend.
Stir heavy cream and beaten egg in a mixing bowl until well blended.
Gently fold in blueberries into the batter.
Fill each muffin liner all the way to the top and bake 25 minutes. Cool before serving.
Preheat oven to 350 F. Place 8 muffin liners to a muffin pan.
This recipe is very versatile and basic. You can change out the blueberries for other berries like strawberries or keto-friendly chocolate chips. You can add lemon zest and 1 tsp of lemon juice for a lemon blueberry combination.
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Nutrition InformationServing Size 8
Amount Per Serving Calories 270 Carbohydrates 7g Net Carbohydrates 4g Fiber 3.5g Sugar 2.5g