Keto Blueberry Muffins
User Reviews
5
Keto Blueberry Muffins
Description
This recipe uses finely ground almond flour and oat fiber to achieve a moist, tender muffin that is low in carbohydrates. The wet ingredients include eggs, sour cream, heavy cream, and monk fruit sweetener, which contribute richness and slight tanginess. Fresh blueberries scattered throughout provide a juicy contrast. Baking powder helps the muffins rise with a light texture. Lemon zest and juice add brightness to the flavor.
The muffins are baked at 350°F for approximately 18-20 minutes until a toothpick comes out clean, ensuring they are cooked through but remain moist. Using silicone or paper liners aids in easy removal and cleanup. The combination of almond flour and oat fiber yields a crumb structure that mimics traditional muffins without gluten.
These muffins work well as a breakfast option or a snack for those adhering to ketogenic dietary guidelines. They offer a fruity, mildly sweet flavor while keeping net carbs low. The use of monk fruit or allulose sweetener avoids sugar spikes, suitable for controlled carbohydrate intake.
Oat fiber is essential for texture but can be substituted with a mix of psyllium husk powder and coconut flour if unavailable, adjusting liquids accordingly due to their absorbency differences. Using super fine almond flour is recommended for the best crumb.
Ingredients
- 1 ¾ cups almond flour Super Fine
- ¼ cup oat fiber see notes
- ¾ cup blueberries fresh
- 2 egg
- ⅓ cup sour cream
- ⅓ cup heavy cream
- ½ cup Monk Fruit Sweetener or allulose
- 2 teaspoons baking powder
- lemon zest and juice of 1
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350F. Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
- In a separate bowl, add of the wet ingredients including the sweetener, and mix using a hand mixer or whisk.
- Add the dry ingredients into the wet and mix just until combined. Gently fold in the blueberries, then scoop into silicone cupcake liners or paper liners.
- Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before serving.
Notes
- Oat fiber is insoluble and zero net carbs, key for keto texture; substitute with psyllium husk powder and coconut flour if needed.
- Adjust liquid if substituting oat fiber, as psyllium and coconut flour absorb more moisture.
- Use super fine almond flour for optimal muffin texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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