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Keto Blueberry Muffins

by Livestrong_Recipes  |  Oct 15, 2018

Keto Blueberry Muffins
Photo Credit: Primal Kitchen
  1. PREP
  2. 14 m
  • COOK
  • 16 m
  • TOTAL
  • 30 m

One of the best gluten-free, low-carb muffins out there, these muffins really taste like a treat worth getting out of bed for. With just a trace of sugar per serving (sweetened with stevia), they're fluffy and moist with a smooth cake-like texture, proving once and for all that you don't need white flour, sugar, or a long list of not-so-natural ingredients to make a genuinely delicious muffin.

INGREDIENTS

SERVES 9

  • 2 1/2 cups Almond Flour
  • 1/4 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 4 tbsp unsalted butter
  • 6 oz Heavy Cream
  • 1/4 tsp Imitation Almond Extract
  • 4 drops Stevia Extract Liquid, Organic
  • 0 tsp Baking Soda
  • 1/2 cup blueberries

DIRECTIONS

1 Heat your oven to 375 °F/190 ºC and line a muffin pan with 9 liners, or use a silicone muffin pan.
2 Whisk together almond flour, baking powder, and salt.
3 In a large bowl, whisk together butter, heavy cream, egg, almond extract, stevia, and baking soda until smooth.
4 Combine the almond flour mixture with the bowl of wet ingredients, stirring gently to combine. The batter will be thick.
5 Spoon the batter into the muffin tin, filling the cups almost to the top (this recipe makes 9 muffins).
6 Bake until the muffins are lightly browned on top and a toothpick inserted into a muffin comes out clean, about 16 minutes. Allow muffins cool for 10 minutes in the pan before eating.
7 For optimal freshness, store these keto muffins in the refrigerator.