Keto Low Carb Blueberry Muffins are so tasty and really don’t take long to make, they’re also an excellent ‘grab and go’ keto breakfast option, and are a perfect healthy treat to have with a cup of tea or coffee!
They are around 6g net carbs per one muffin, but they are very filling as they are almond flour muffins so you really don’t need more than one to keep you fueled for the morning!
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How to make keto low carb blueberry muffins
Measure out your almond flour, baking powder, sea salt, and low carb granulated sweetener in a medium bowl and give it a whisk so that all the ingredients are not clumped together.
I love the Lakanto monkfruit erythritol blend sweetener and that’s what I used here, you can get a discount with my coupon code ‘NOSHTASTIC’ at checkout.
In a separate bowl beat together the eggs, melted butter (or coconut oil), fresh lemon juice, vanilla extract, lemon zest, and yoghurt and then simply mix the dry ingredients with the wet ingredients until the low carb muffin batter is well mixed (see photo above for details)
Then use a rubber spatula and carefully fold in the blueberries so that they don’t burst, do not beat the mixture!
Now all you need to do is evenly measure out the batter into six muffin cups, I used paper liners so they would not stick to the pan.
Cook time might vary a bit depending on your own oven but they usually need to bake for 25-30 minutes. When you think they are done you can use a toothpick to check if the center of the muffin is cooked.
Health benefits of blueberries
The perfect fruit in many ways! blueberries are both low in calories and lower in carbohydrates than many other fruits.
One cup of blueberries provides 24% of a persons recommended daily allowance of vitamin C and not only that but they also contain 4g of fiber per cup, vitamin K, and manganese.
They are high in powerful antioxidants which help protect your body from free radicals, which are unstable molecules that can damage your cells and contribute to disease.
Related keto breakfast recipes
Keto Low Carb Blueberry Muffins
A great low carb way to start your day, these low carb blueberry muffins are very simple to make.
- 1.5 cups almond flour
- 1 tsp baking powder
- 1/8th tsp fine grain sea salt
- 1 tbsp low carb granulated sweetener
- 1 tsp stevia
- 2 large eggs
- 1/4 cup melted butter , 60mls (or coconut oil)
- 1 tbsp fresh lemon juice
- 1/4 tsp vanilla extract
- 6 tbsp natural yoghurt , 90mls, unsweetened
- 1 tsp lemon zest
- 1/2 cup blueberries , 80g
Preheat your oven to 350 degrees
- Combine almond flour, baking powder, fine sea salt, stevia and low carb granulated sweetener in a bowl and mix well to remove any lumps.
In a separate larger mixing bowl beat together the eggs, melted butter, fresh lemon juice, vanilla extract, lemon zest, and yoghurt
Mix the dry ingredients with the wet ingredients until well combined. Carefully fold in the blueberries.
Evenly measure out the batter into six muffin cups, and then smooth out the tops a little as the batter will not settle while baking like regular muffins do.
Bake for 25-30 minutes, you can use a toothpick to check if the center of the muffin is cooked.
Serving size - is one muffin, makes six muffins.
Sweetener - these muffins are not super sweet, if you want them sweeter you can add more erythritol, however you may notice that cooling mouth feel if you add too much more so for me the tradeoff was having them not as sweet in order to avoid that.
Nutrition - 6g net carbs per muffin, calculated assuming the erythritol sweetener as having zero net carbs, this may vary if you change the sweetener combination.
Substitutions - you can change the sweetener if you prefer to use something else, this may affect the macros and/or texture.
You cannot replace the almond flour with coconut flour, it's not a one to one substitute.
You can substitute coconut oil (melted) for the butter.
Storage - will keep for a couple of days in an airtight container. You can freeze them for a couple of weeks, the texture deteriorates if you freeze them for too long.