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Homemade Low-Carb, Sugar-Free Keto Blueberry Muffins with Almond Flour photo

Low-Carb, Sugar-Free Keto Blueberry Muffins with Almond Flour

Enjoy these delicious Low-Carb, Sugar-Free Keto Blueberry Muffins—moist, flavorful, and perfect for any time of the day!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 3 cups Almond Flour finely ground
  • 4 tablespoons Coconut Flour packed
  • 1 tablespoon Baking Powder
  • 1 teaspoon Sea Salt
  • 1 teaspoon Baking Soda
  • 3/4 cup Monk Fruit Sweetener or preferred sweetener
  • 7 tablespoons Coconut Oil melted
  • 3 large Eggs room temperature
  • 1/2 cup Unsweetened Applesauce
  • 2 teaspoons Vanilla Extract
  • 2/3 cup Fresh Blueberries

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin tin
  • Parchment paper liners

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with parchment paper liners or spray with non-stick cooking spray.
  3. Step 3: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, sea salt, and baking soda.
  4. Step 4: In another bowl, combine eggs, melted coconut oil, unsweetened applesauce, monk fruit sweetener, and vanilla extract. Whisk until smooth.
  5. Step 5: Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Step 6: Fold in the fresh blueberries.
  7. Step 7: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. 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.