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quick and easy keto blueberry muffins

Keto Low Carb Blueberry Muffins

Satisfy your sweet tooth with Jenn's Low carb blueberry muffin mix made with almond flour.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 Muffins

Ingredients
  

  • 2 1/2 cups Almond flour
  • 1/2 cup Any granulated non sugar sweetener
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1/3 cup Melted butter or coconut oil
  • 1/3 cup Unsweetened almond milk
  • 3 large Eggs
  • 1/2 tsp Vanilla Extract
  • 3/4 cup Blueberries Frozen

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix all dry ingredients together.
  • Add almond milk, eggs and vanilla to dry mixture. Stir with a whisk until you have a smooth consistency.
  • Fold in frozen blueberries.
  • Fill your muffin pan with cupcake liners.
    Spread the mixture evenly throughout all 12 trays.
  • Bake at 350 degrees for 30 minutes or until the tops of the muffin have the browning of your liking. HINT: If you don't freeze your blueberries, it will only take about 20-25 minutes for the muffins to cook.

Notes

Store them in an air tight container for 4-5 days. 
Keyword blueberry, keto, muffin