Blueberry Muffins With Almond Flour (Keto, Low Carb)
An easy low carb and keto recipe for blueberry muffins made with almond flour.
So this recipe has been a trial and error. This recipe has been refined to the best ingredients we thing paid well together! Add a zip of butter on top and you will want to eat the whole batch! 😂
Prep Time 15 minutes. Cook Time 25minutes
1 cup blanched almond flour packed down (like brown sugar)
3 tablespoons unsweetened coconut flakes
2 tablespoons flax seed
6 tablespoons heavy whipping cream
1/3 cup fresh or frozen blueberries
2 tablespoons pyure stevia blend sweetener or swerve granular
1 large egglightly beaten
1/2 tablespoonbaking powder
1/4 teaspoon salt
we used a petit fours (mini muffin pan) yields approx 24 mini muffins
Position a rack in the center of the oven. Preheat to 350 F. Prepare a muffin tin Grease with nonstick cooking spray or muffin liners
In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
Add heavy whipping cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.
Gently fold in blueberries until well-distributed in the batter.
Divide the batter among The pan, filling each all the way to the top. Smooth the top with a spatula.
Bake at 350 F until the tops are golden, about 15 minutes A toothpick inserted in the center should come out clean or
with a few dry crumbs. Let them cool a bit before serving.
The empty wrapper is a sure sign that they were delicious, I added butter to mine and it was the perfect topper. ⬇️