Low-Carb Blueberry Muffins
These Low-Carb Blueberry Muffins are moist, fluffy, and loaded with flavor—without the sugar and carbs. Made with almond flour and keto-friendly ingredients, they’re the perfect breakfast or snack for those on a low-carb or ketogenic diet.
Ingredients
- 1 ½ cups almond flour
- ⅓ cup erythritol or monk fruit sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup fresh or frozen blueberries
- Zest of ½ lemon optional
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with silicone or paper liners.
- In a large bowl, mix almond flour, erythritol, baking powder, salt, and lemon zest.
- In a separate bowl, whisk eggs, melted butter (or coconut oil), vanilla extract, and apple cider vinegar.
- Combine wet and dry ingredients until a thick batter forms.
- Gently fold in blueberries.
- Scoop batter evenly into 9 muffin cups.
- Bake for 20–25 minutes or until the tops are golden and a toothpick comes out clean.
- Let muffins cool in the pan for 5–10 minutes before transferring to a wire rack.
Notes
- Don’t thaw frozen blueberries before adding or they’ll turn the batter blue.
- For extra flavor, add ¼ tsp cinnamon or a few drops of almond extract.
- You can make these dairy-free by using coconut oil instead of butter.
- Top with a sprinkle of unsweetened coconut flakes for a twist.