Keto Blueberry Muffins – Lead Me!

We love these keto blueberry muffins and we think you will too! Made with lots of healthy ingredients like almond flour, coconut oil, blueberries and almond milk, these muffins are sure to be a hit with the whole family. Because they are made with almond flour, they are low in carbs, so they are perfect for people on a keto diet.

These muffins are so easy to make, it only takes five steps. You start by combining the dry ingredients together in a large mixing bowl, then add the wet ingredients. After that, mix everything together. Once mixed, fill a muffin tin (recipe makes 12 muffins) and then bake until your muffins are golden brown on top. Finally, once cooled, you can frost them with a nice citrus frosting.

The good thing about this recipe is that you can make some adjustments to suit your taste. For example, blueberries can be replaced with another variety of berries, or you can add nuts or chocolate chips to give them extra flavor. The choice is yours.

Because these low-carb muffins are made with almond flour and contain no preservatives, they should be eaten within a few days if kept on the kitchen counter. Alternatively, you can store them in an airtight container in the fridge for up to a week. The next time you want to whip up a batch of sweet treats, why not try these delicious blueberry muffins?

Makes 12 servings Keto Blueberry Muffins!

Preparation

Blueberry muffins.

• 2 1/2 cups almond flour
• 1/2 cup erythritol
• 2 teaspoons baking powder
• 1/4 teaspoon sea ​​salt
• 1/4 cup butter melted
• 6 tablespoons thick paste
• 3 big ones egg room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon flavor
• 3/4 cup blueberry

Icing:

• 1/4 cup powder erythritol
• 2 tablespoons heavy whipping cream
• 1 1/2 tablespoons lemon juice

Performance

1. Measure and prepare all the ingredients. Preheat oven to 350F and line a muffin pan with liners.

2. Pour almond flour, erythritol, baking powder, lemon zest, sea salt into a container.

3. Mix until well combined with a whisk.

4. Add the melted butter, heavy cream, eggs and vanilla extract. Whisk together until well combined.

5. Stir the blueberries into the mixture.

6. Pour the batter evenly into the muffin pan. Top with extra blueberries. Bake in the oven for 20 minutes or until a toothpick inserted comes out clean.

7. Make the frosting by mixing the powdered erythritol, heavy whipping cream and lemon juice in a bowl.

8. Mix the glaze until well combined.

9. Using a spoon, drizzle the frosting over the top of the blueberries once they have cooled slightly.

10. Serve and enjoy.

This makes a total of 12 servings Keto Blueberry Muffins!. Every serve is earned 231 calories, 20.4g fat, 4g net carbs and 7g protein.

FOOD	Calories	FAT	Carbohydrates	Fiber	EXHIBITORS	SPUTIN
2.50 cups of almond flour	1621	140:	61.6:	36.4:	25.2:	58.8:
0.50 cup of erythritol	19:00	0:	0:	0:	0:	0:
2.00 teaspoons baking powder	5:00	0:	2.6:	0:	2.5:	0:
0.25 teaspoons of sea salt	0:	0:	0:	0:	0:	0:
0.25 cups of butter	407	46:	0:	0:	0:	0.5:
6.00 tablespoons of heavy cream	303:	32.1:	2.4:	0:	2.4:	2.5:
3.00 large eggs	236:	15.7:	1.2:	0:	1.2:	20.7:
1.00 teaspoons of vanilla extract	12:00	0:	0.6:	0:	0.6:	0:
1.00 tablespoon of lemon zest	3:	0:	1:	0.6:	0.3:	0.1:
0.75 cups of blueberries	63:	0.4:	16.1:	2.7:	13.4:	0.8:
0.25 cups of powdered erythritol	1:	0:	0:	0:	0:	0:
2.00 tablespoons of heavy whipping cream	101:	10.7:	0.8:	0:	0.8:	0.8:
1.50 tablespoons of lemon juice	4:	0:	1.3:	0.2:	1.1:	0.1:
Total amounts	2776	245:	87.5:	39.9:	47.6:	84.4:
Per serving (/12)	231:	20.4:	7.3:	3.3:	4:	7:00