Blueberry muffins used to be my favorite breakfast food— that is until keto came along. So as you can imagine, I practically peed my pants in delight when I discovered there was a way to make ketogenic blueberry muffins. Naturally, I got to work purchasing the keto-approved ingredients and baking my first batch.
What a bummer!
The first batch was dry and crumbly— not the experience I was hoping for. But I’m not a quitter. It was back to the drawing board with another recipe.
Whomp, whomp whoooooomp!
Honestly, I must have tried four different (unpalatable) recipes before hitting the jackpot. This outrageous recipe was passed along from a client of mine. I’m not sure whether to thank her or curse her for killing my daily carb count. 😉 #totallyworthit
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Print![Pan of [keto] blueberry muffins](https://i1.wp.com/museandme.org/wp-content/uploads/2019/07/IMG_5437.jpg?resize=150%2C150&ssl=1)
Killer Keto Blueberry Muffins
- Prep Time: 15 Min
- Cook Time: 20 Min
- Total Time: 35 minutes
- Yield: 10 Muffins 1x
Description
Dangerously delicious!
Ingredients
- 2 cups blanched almond flour
- 10 Tbsp heavy whipping cream
- 2/3 cup fresh blueberries
- 4 Tbsp keto-friendly sweetener (I’ve selected Swerve granular)
- 2 large eggs, beaten
- 1 Tbsp baking powder
- 1/2 tsp Himalayan sea salt
- Grass-fed butter (for greasing) or muffin liners
Instructions
- Preheat oven to 350°F. Prepare a muffin tin with 10 fitted liners (or grease with butter).
- In a large mixing bowl, add dry ingredients (almond flour, sweetener, baking powder, and salt). Whisk until well combined.
- Add heavy cream and beaten eggs to the bowl. Stir together until wet and evenly combined.
- Gently fold in blueberries until well-distributed in the batter.
- Divide the batter among 10 muffin liners, filling each nearly to the top.
- Bake at 350°F until the tops are golden, about 20 minutes.
- Enjoy hot with a dab of butter.
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 Muffin
- Calories: 152
- Sugar: 4g
- Fat: 13g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 4g
Keywords: keto, recipes, breakfast, sweets, diet, muffins, make ahead, ideas, bake
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Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
Oh my gosh you are so right when you say these are killer. So many times people say that these are so delicious or this is so good or this is the best ever whatever and it’s just not as not some of this food I just hate but these are awesome I could add three of them if I would have let myself I had two.
★★★★★
I hear that. Many times I’ve pulled a “World’s BEST” recipe off of Pinterest only to be sorely disappointed. Happy to hear these lived up to their name!
Can I use brown rice flower to make these or will that change the consistency ?
Honestly Rhonda, I’ve not experimented much with brown rice flour. My guess is, it would change the consistency. Also, one thing to note is that brown rice flour is not exactly “keto-friendly.” Not sure if you’re following a ketogenic diet. However, you’d be looking at an additional 20 grams of carbohydrates per muffin if you were to use brown rice flour. Hope this helps!
I made these first with blue berries and they were so good I experimented with cranberries and orange zest. Oh my goodness. Super yummy. I don’t usually like keto muffin recipes but this is a winner. Thanks
★★★★★
Ohhh cranberries and orange zest! Sounds delicious!