Keto

Blueberry Muffins

Serves: 12
Prep Time: 12 minutes
Cook Time: 25 minutes
Ready In: 37 minutes

Ingredients

Almond Flour, 3 cup (336g / 11.85 oz)

The Ultimate Sugar Replacement Granular by Swerve, ½ cup
Baking Powder, 1-½ teaspoon (7g / 0.24 oz)
Coarse Kosher Salt by Morton, ¼ tsp (1g / 0.04 oz)
Coconut Oil, ⅓ cup (73g / 2.56 oz)
Raw Egg, 3 large (150g / 5.29 oz)
Vanilla Extract, 0.5 teaspoon (2g / 0.08 oz)
Blueberries, 1 cup, whole pieces (148g / 5.22 oz)
Almond Milk, ⅓ cup (80g / 2.82 oz)

Instructions

1. Preheat an oven to 350 F. Line a muffin pan with 12 muffin liners. In a large mixing bowl,
stir together the almond flour, sweetener, baking powder and salt.

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 2. Mix in the coconut oil. I like to use the coconut oil in the solid form so it will form pockets of
fat. Combine until the mixture has small pea sized pieces of coconut oil running through it.

3. Then add the milk, eggs and vanilla extract.

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 4. Fold in the blueberries.

5. Divide the batter upon the muffin cups and bake for 25 minutes or until the tops are golden
and the muffins are cooked through. I divided dough between two 6 count muffin tins, but
you can of course use a 12 count muffin tin. You can test this using a toothpick and if it
comes out clean they are ready.

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Nutrition Info Per Serving

Net Calories 246.6

Calories 246.6
Total Carbs 15.6g
Net Carbs 4.2g
Diabetes Carbs 8.2g
Fiber 3.4g
Sugar Alcohols 8.1g
Sugar 2.6g
Protein 7.5g
Fat 21.5g
Saturated Fat 6.5g
Monounsat. Fat 9.9g
Polyunsat. Fat 3.7g
Cholesterol 46.6mg
Calcium 122.2mg

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