Keto Blueberry Muffin Recipe
This keto blueberry muffin recipe is absolutely delicious and perfect for making for breakfast. When fresh blueberries are in season these low carb muffins are a must bake!
Servings: 12
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Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup granulated swerve
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup cream or half/half
- ½ cup fresh blueberries
- Topping:
- ¼ cup granulated swerve
- ⅓ cup almond flour
- ¼ cup butter cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- 1. Preheat the oven to 350 degrees F. Line a muffin tin with paper cups.
- 2. Combine almond flour, coconut flour, sweetener, salt and baking powder in a large mixing bowl.
- 3. Add oil, egg and cream. Mix until a cake-like batter forms.
- 4. Fold in fruit.
- 5. Fill muffin cups right to the top.
- 6. Mix together the topping ingredients with a fork, and sprinkle over muffins before baking.
- 7. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted comes out clean.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 7g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 34mg | Sodium: 210mg | Fiber: 3g | Sugar: 2g