Keto Blueberry Muffins
User Reviews
4.9
Keto Blueberry Muffins
Description
This recipe combines almond flour, coconut flour, oat fiber, and psyllium husks to form a low-carbohydrate base, enriched by eggs, cream, and softened butter. Vanilla extract adds aromatic notes. The batter is blended thoroughly to ensure smoothness and avoid lumps, then blueberries are folded in carefully to distribute fruit while preserving the batter’s consistency.
Baked in jumbo muffin liners, the muffins develop a lightly golden top and tender interior. The addition of psyllium husks contributes to a better texture by providing moisture retention and a slight elasticity, which helps mimic the crumb of traditional muffins despite the absence of gluten. The sugar substitute mimics sweetness without adding carbs.
These muffins make a filling breakfast or snack for those managing carbohydrate intake, and the recipe can be adjusted in size—smaller muffins or a cake variant require baking time adjustments. When gluten-free, ensure oat fiber is certified gluten-free to avoid cross-contamination.
Check the muffins for doneness by their golden tops and firmness. Omitting psyllium husks negatively affects texture, so it's recommended to include them as specified.
Ingredients
- 6 egg large
- ½ cup water
- ¼ cup heavy whipping cream
- ¼ cup butter softened, unsalted
- 1 ½ tablespoon vanilla extract
- 1 ½ cup almond flour
- ½ cup coconut flour
- ¼ cup oat fiber
- 2 tablespoons psyllium husks halve the amount if using powdered, whole
- 1 cup sugar substitute
- 1 ½ tablespoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 350 °F (175 °C)
- Add all ingredients to the blender, liquids first: 6 large eggs, 1/2 cup water, 1/4 cup heavy whipping cream, 1/4 cup unsalted butter, 1 1/2 tablespoon vanilla extract, 1 1/2 cup almond flour, 1/2 cup coconut flour, 1/4 cup oat fiber, 2 tablespoons whole psyllium husks, 1 cup sugar substitute, 1 1/2 tablespoon baking powder, and 1/8 teaspoon salt.
- Blend on the highest speed until the mixture is creamy and make sure there aren't any lumps left behind. If there's unblended powders stuck to the walls of the jar, stop for a moment to scrape it with a spatula, and blend it in.
- Fill in your jumbo muffin liners to ¾ full. Add one heaping tablespoon of blueberries on top of each liner, and gently mix the blueberries into the batter.
- Bake at 350 °F (175 °C) for 35 to 40 minutes, until the tops are golden brown.
Notes
- Baking time depends on muffin size; jumbo muffins take 35-40 minutes, smaller ones less, and cakes longer—adjust accordingly.
- Do not omit psyllium husks; they improve texture and moisture retention.
- For gluten-free baking, use oat fiber certified gluten-free to avoid contamination.
- Ensure batter is well blended and blueberries are gently folded in to maintain muffin structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Extra Large Muffins
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 348kcal | 17% |
| Carbohydrates | 15.5g | 5% |
| Protein | 13.1g | 26% |
| Fat | 28.3g | 44% |
| Saturated Fat | 5.7g | 29% |
| Fiber | 10.4g | 42% |
| Sugar | 2.3g | 5% |
| Net Carbohydrates | 5.1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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