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

These Low-Carb, Sugar-Free Keto Blueberry Muffins With Almond Flour are so tender and moist, it's hard to believe they're healthy and gluten-free.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings Muffins

Calories 247kcal

Ingredients

3 cups almond flour (300 grams)
4 tablespoons coconut flour, packed (32 grams)
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon baking soda
3/4 cup monkfruit (or granulated sweetener of choice)
7 tablespoons coconut oil, melted
3 large eggs, at room temperature (this is key)
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2/3 cup fresh blueberries, (105 grams)

Instructions

Preheat your oven to 350 degrees Fahrenheit and spray a muffin pan with cooking oil spray.
In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt, and baking soda. Set aside.
In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce, and vanilla until well blended.
Stir in the almond flour mixture, along with the blueberries, until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
Divide the mixture by the 12 muffin cavities (I like using a big ice cream scoop) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24 to 25 minutes.
Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool completely in the pan before trying to take them out.

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Nutrition