Certainly! Here's a recipe for Keto Blueberry Muffins:
Ingredients:
- 2 cups almond flour
- 1/4 cup granulated erythritol or preferred keto-friendly sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil or butter
- 3 large eggs
- 1/4 cup unsweetened almond milk or coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
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Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups with coconut oil or butter.
In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt until well combined.
In a separate bowl, beat the eggs, then add melted coconut oil (or butter), almond milk, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your delicious Keto Blueberry Muffins as a satisfying breakfast or snack!
Feel free to customize this recipe by adding different low-carb fruits, nuts, or spices to suit your taste preferences. These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Enjoy!
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