Keto Blueberry Muffins
Keto Blueberry Muffins combine almond flour and oat fiber to create a low-carb base that holds fresh blueberries for bursts of fruitiness. The batter includes eggs, sour cream, and heavy cream for moisture, while monk fruit sweetener replaces sugar to suit keto diets. The muffins bake with a tender crumb and subtle lemon zest, making them suitable for breakfast or snacks.
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
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 178
% 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.