If you’re struggling to come up with quick and easy ketogenic breakfast recipes, you’ll be happy to hear these low-carb blueberry muffins are just that. Plus, they stay moist for days!
- 2 cups blanched almond flour*
- 10 Tbsp heavy whipping cream*
- 2/3 cup fresh blueberries*
- 4 Tbsp granular keto sweetener (I’ve selected Swerve)*
- 2 large pasture-raised eggs, beaten
- 1 Tablespoon baking powder
- 1/2 teaspoon Himalayan sea salt
- Grass-fed butter (for greasing) or 10 muffin liners (24 for mini muffins)
- Preheat oven to 350°F.
- Place almond flour, sweetener, baking powder, and salt in a large mixing bowl. Stir until well combined.
- Add heavy cream and beaten eggs to the bowl. Stir together until wet and evenly combined. Place mix in refrigerator while prepping the muffin tin.
- Prepare a muffin tin with 10 fitted liners (24 for mini muffins) or grease the tin with butter.
- Gently fold in blueberries until well-distributed within the batter.
- Divide the batter among the muffin liners, filling each to the top.*
- Bake at 350°F until the tops are golden, about 20 minutes (15 for mini muffins).
- Enjoy hot with a dab of butter.
Option to swap coconut flour for almond flour. Keep in mind muffins made with coconut flour will be less fluffy.
Dairy-free option: swap heavy whipping cream with full-fat coconut milk.
Using frozen blueberries will water down the mix and alter the consistency of your muffins.
Be sure to use a granular sweetener such as erythritol or monk fruit. Using liquid or powdered will alter the flavor and texture of the muffins.
Keto muffins don’t rise much; you can fill the batter to the brim.
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
- Serving Size: 1 Muffin
- Calories: 152
- Sugar: 4g
- Fat: 13g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 4g
Keywords: keto recipes, breakfast, sweets, diet, muffins, almond flour, easy, low carb, gluten free