Description
Delicious low-carb muffins packed with fresh blueberries, perfect for a ketogenic diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup erythritol (or any preferred keto sweetener)
- 3 large eggs
- 4 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together almond flour, baking powder, baking soda, salt, and erythritol in a bowl.
- Beat the eggs in another bowl, then add softened cream cheese and vanilla extract, mixing until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the blueberries gently.
- Pour the batter into the muffin tin, filling each liner about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool before enjoying.
Notes
Make sure to soften the cream cheese before mixing for a smooth batter. Use fresh blueberries for best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg