Low-Carb, Sugar-Free Keto Blueberry Muffins With Almond Flour
User Reviews
4.8
Low-Carb, Sugar-Free Keto Blueberry Muffins With Almond Flour
Description
Low-Carb, Sugar-Free Keto Blueberry Muffins utilize a blend of almond flour and coconut flour combined with baking powder and soda for leavening and texture. Monk fruit sweetener provides sweetness without sugar. The wet ingredients include coconut oil, eggs at room temperature, unsweetened applesauce, and vanilla extract which help create moist, tender muffins.
Fresh blueberries fold into the batter, giving juicy pockets of fruit throughout. After mixing and a short rest to allow coconut flour to absorb moisture, the batter is scooped into a prepared muffin pan and baked at 350°F until the tops are golden and a toothpick inserted comes out clean.
The muffins have a firm yet tender crumb with a mild sweetness and subtle coconut flavor making them appropriate for keto and sugar-free eating plans. Cooling them completely in the pan before removal prevents crumbling.
Ingredients
- 3 cups almond flour (300 grams)
- 4 tablespoons coconut flour packed (32 grams
- 1 tablespoon baking powder
- 1 teaspoon salt sea salt
- 1 teaspoon baking soda
- 3/4 cup Monk Fruit Sweetener or granulated sweetener of choice
- 7 tablespoons coconut oil melted
- 3 large egg at room temperature (this is key
- 1/2 cup applesauce unsweetened
- 2 teaspoons vanilla extract
- 2/3 cup blueberries 105 grams, fresh
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 9.3g | 3% |
| Protein | 7.3g | 15% |
| Fat | 21.8g | 34% |
| Saturated Fat | 8.5g | 43% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.9g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 218mg | 9% |
| Potassium | 32mg | 1% |
| Fiber | 3.9g | 16% |
| Sugar | 2.9g | 6% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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