Low-Carb, Sugar-Free Keto Blueberry Muffins with Almond Flour
If you’re on a low-carb or ketogenic diet, you might think that saying goodbye to delicious baked goods is part of the deal. But fear not! These Low-Carb, Sugar-Free Keto Blueberry Muffins with Almond Flour are here to save the day. Packed with flavor and made with wholesome ingredients, these muffins are perfect for breakfast, a snack, or even dessert. The best part? They are easy to make and won’t derail your diet. Let’s dive into this delightful recipe!
What You’ll Love About This Recipe
– Low-Carb and Sugar-Free: Enjoy the sweet taste of blueberries without the carbs or sugar.
– Moist and Flavorful: The combination of almond flour and coconut oil creates a tender, moist muffin that is bursting with blueberry goodness.
– Quick and Easy: With just a few simple steps, you can whip these muffins up in no time.
– Versatile: Perfect for breakfast or as a snack, these muffins can also be customized with other mix-ins or flavors.
Ingredient Notes
- Almond Flour: This is the base of our muffins, providing a nutty flavor and a low-carb alternative to traditional flour. Use finely ground almond flour for the best results.
- Coconut Flour: This adds a subtle sweetness and helps to absorb moisture. Make sure it’s packed for accurate measurement.
- Baking Powder: Essential for helping the muffins rise and become fluffy.
- Sea Salt: Enhances the flavors and balances the sweetness.
- Baking Soda: Works in conjunction with baking powder for the perfect rise.
- Monk Fruit Sweetener: A natural, zero-calorie sweetener that doesn’t spike blood sugar levels. Feel free to substitute with your favorite granulated sweetener.
- Coconut Oil: Adds moisture and a hint of coconut flavor. Ensure it’s melted before adding to the mixture.
- Eggs: Use large eggs at room temperature for the best texture and rise.
- Unsweetened Applesauce: Keeps the muffins moist while adding natural sweetness without sugar.
- Vanilla Extract: Adds a warm, rich flavor that complements the blueberries.
- Fresh Blueberries: The star of the show! These provide natural sweetness and antioxidants. Make sure they are fresh for the best flavor.
Hardware & Gadgets
- Mixing Bowls: For combining your dry and wet ingredients.
- Whisk: To mix the dry ingredients and ensure even distribution.
- Spatula: For folding in the blueberries and ensuring everything is well combined.
- Muffin Tin: A standard 12-cup muffin tin works perfectly for this recipe.
- Parchment Paper Liners: Optional, but they make for easy cleanup and prevent sticking.
Low-Carb, Sugar-Free Keto Blueberry Muffins with Almond Flour: How It’s Done
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This allows your muffins to rise properly and bake evenly.
Step 2: Prepare the Muffin Tin
Line a muffin tin with parchment paper liners or spray with a non-stick cooking spray to ensure easy removal.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together 3 cups of almond flour, 4 tablespoons of coconut flour, 1 tablespoon of baking powder, 1 teaspoon of sea salt, and 1 teaspoon of baking soda. Make sure there are no lumps.
Step 4: Mix the Wet Ingredients
In another bowl, combine 3 large eggs (at room temperature), 7 tablespoons of melted coconut oil, 1/2 cup of unsweetened applesauce, 3/4 cup of monk fruit sweetener, and 2 teaspoons of vanilla extract. Whisk together until fully combined and smooth.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 6: Fold in the Blueberries
Gently fold in 2/3 cup of fresh blueberries, ensuring they are evenly distributed throughout the batter.
Step 7: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows enough room for the muffins to rise without overflowing.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly domed.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your Low-Carb, Sugar-Free Keto Blueberry Muffins with Almond Flour warm or at room temperature!
Make It Fit Your Plan
- Add Nuts: Mix in some chopped walnuts or pecans for a satisfying crunch.
- Change Up the Berries: Swap blueberries for raspberries or blackberries for a different flavor profile.
- Spice it Up: Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
- Chocolate Lovers: Fold in some sugar-free chocolate chips for a decadent twist.
Avoid These Mistakes
- Using cold eggs: Always use room temperature eggs for better emulsification and a lighter muffin.
- Overmixing the batter: This can lead to tough muffins. Mix just until combined.
- Substituting flours: Stick to the recommended flours for the best low-carb results; other flours may not yield the same texture.
- Not measuring ingredients accurately: Use a kitchen scale for precision, especially with almond flour.
Freezer-Friendly Notes
These Low-Carb, Sugar-Free Keto Blueberry Muffins with Almond Flour are great for meal prep! Allow them to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, simply thaw them in the refrigerator overnight or pop them in the microwave for a quick warm-up.
Reader Q&A
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! However, be aware that they may release more moisture into the batter, so you might want to reduce the applesauce slightly to compensate.
What can I substitute for monk fruit sweetener?
You can use any granulated sweetener of your choice, such as erythritol, stevia, or allulose. Just make sure to adjust the quantity according to the sweetness level of the substitute.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs attached, your muffins are done. If it comes out wet, they need more time in the oven.
Can I make these muffins dairy-free?
Absolutely! This recipe is already dairy-free thanks to the use of coconut oil. Just ensure your sweetener and any mix-ins are also dairy-free.
Serve with These
Save & Share
If you loved this recipe, don’t forget to save it for later! Share it with your friends and family who are looking for delicious keto-friendly options. These Low-Carb, Sugar-Free Keto Blueberry Muffins with Almond Flour are sure to become a favorite in your household, proving that you can enjoy tasty treats while sticking to your dietary goals.
The next time you crave something sweet, whip up a batch of these delightful muffins. They are not only healthy but also a wonderful way to indulge without guilt. Happy baking!
Low-Carb, Sugar-Free Keto Blueberry Muffins with Almond Flour
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a muffin tin with parchment paper liners or spray with non-stick cooking spray.
- Step 3: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, sea salt, and baking soda.
- Step 4: In another bowl, combine eggs, melted coconut oil, unsweetened applesauce, monk fruit sweetener, and vanilla extract. Whisk until smooth.
- Step 5: Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Step 6: Fold in the fresh blueberries.
- Step 7: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Step 8: Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Step 9: Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to a week.
- Freeze for up to 3 months; thaw overnight in the fridge.
- Feel free to substitute blueberies with other berries for variety.
