Easy Keto Blueberry Muffins That Taste Absolutely Amazing
These Keto Blueberry Muffins are soft, cheesy, and packed with juicy blueberries. Made with almond flour, coconut oil, coconut cream, and keto-friendly sweetener, they are low in carbs, sugar-free, and perfect for breakfast, snacks, or dessert. Easy to prepare and freezer-friendly, they're an excellent choice for anyone following a keto or low-carb lifestyle.
Ingredients
- 3 cups almond flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup keto-approved sweetener
- 3 medium eggs
- ⅓ cup coconut oil
- ⅓ cup low-carb coconut cream
- ⅓ cup room temperature water
- 125 grams grated cheddar cheese
- 1 cup frozen blueberries
- Coconut oil for greasing the muffin pan
Instructions
- Preheat your oven to 180°C (356°F).
- In a large mixing bowl, combine the almond flour, baking powder, salt, and keto-approved sweetener.
- Use your hands to break apart any lumps in the almond flour until the mixture is smooth.
- Set the dry ingredients aside.
- In another bowl, whisk together the eggs, coconut oil, coconut cream, and room temperature water until well combined.
- Pour the wet ingredients into the dry ingredients.
- Using a spatula, gently mix until no dry flour remains.
- Add the grated cheddar cheese and mix until evenly incorporated.
- Fold in the frozen blueberries gently. Avoid overmixing to keep the berries from breaking apart.
- Grease the muffin tray generously with coconut oil.
- Scoop the batter evenly into each muffin cup.
- Bake for 30 to 35 minutes or until the tops become lightly golden and a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and allow the Keto Blueberry Muffins to cool before serving.
- Enjoy warm or at room temperature.