Keto Blueberry Muffins

These Keto Blueberry Muffins are a delicious low-carb treat perfect for breakfast or snack time. Made with almond flour and erythritol, they are moist, fluffy, and bursting with juicy blueberries.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or preferred keto-friendly sweetener
• 2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

Warm the oven up to 175F 350C

Mix erythritol, baking powder, salt, and almond flour in a large bowl

Crack the eggs into a different bowl and mix them with the almond milk, melted coconut oil, and vanilla extract

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

Fold the blueberries in slowly

Put batter into muffin tins that have been lined with paper liners

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let muffins cool down before you serve them