Low Carb Sugar Free Keto Blueberry Muffins
These Low Carb Sugar-Free Keto Blueberry Muffins with Almond Flour are SO tender and moist! Hard to believe they are healthy and gluten-free!
Servings 12 muffins
Ingredients
- 3 cups almond flour
- 4 tbsp coconut flour packed
- 1 tbsp baking powder
- 1 tsp sea salt
- 1 tsp baking soda
- ¾ cup monk fruit or granulated sweetener of choice
- 7 tbsp coconut oil melted
- 3 large eggs at room temperature
- ½ cup unsweetened applesauce
- 2 tsp vanilla extract
- ⅔ cup fresh blueberries small sized berries
Instructions
- Preheat your oven to 350° and spray a muffin pan with oil spray. *READ NOTES
- 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 monk fruit, 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 by 12 muffin cavities.
- Bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 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.
Notes
I tried rubbing my pan with coconut oil and the muffins did not work, they stuck. So, use a spray. Or use silicone muffin pans!
