Ingredients
- 1.5 cups (180 g) almond flour
- 1/4 cup (60 ml) ghee, melted
- 2 eggs, whisked
- Approx. 24 blueberries (1/2 cup)
- 1 Tablespoon (15 ml) vanilla extract
- Stevia, to taste
- 1/2 teaspoon (4 g) baking soda
- Dash of salt
Recipe Description
DESCRIPTION: Get excited, my keto friends – muffins are back…low carb, sugar-free, and dairy-free! If you’ve been craving these sweet treats, you’re in luck. And they’re easy to make.
Muffins don’t exactly jump to the top of keto diet food lists. But that doesn’t mean they can’t be enjoyed in moderation, with a few modifications.
If you’ve done any baking while on a keto diet, you can probably guess some of the ingredients that will need to be replaced. Sugar, all-purpose flour, butter and vegetable oil were kept off the ingredient list of our keto blueberry muffins.
In this keto blueberry muffins recipe, sugar is replaced with a bit of vanilla extract and stevia. All-purpose flour steps aside to let almond flour shine.
Butter is replaced with ghee, a better option for those with sensitivity to dairy. You can also use coconut oil instead of ghee if you prefer to omit ghee as well from your Keto diet.
The result is a delicious muffin with just the right amount of sweetness.
Recipe Directions
- Preheat oven to 350 F (175 C).
- Melt the ghee in a mixing bowl. Add in the almond flour, eggs, vanilla extract, stevia, baking soda, and salt. Mix everything together well.
- Break up the blueberries gently – poke a sharp knife to burst the skin. Stir in the blueberries into the mixture.
- Save 12 blueberries to put on top near the end.
- Line a muffin pan with muffin liners or grease it with coconut oil or ghee. Spoon the mixture into the muffin pan (to around 3/4 full). Place 2 blueberries at the top of each muffin.
- Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.
