These keto and low carb blueberry muffins are ideal for those times when you fancy a sweet treat! Gluten free and sugar free recipe.
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I *love* muffins. They're so convenient and portable – whether it's for a quick breakfast or on-the-go snack! Check out all my low carb muffins!
These blueberry muffins are made with wonderful fresh blueberries, which give a fantastic pop of flavor as well as color and sweetness. My son and husband loved them!
So how many carbs in blueberries? 50 berries – or approximately 2.3 oz (because there can be quite a variety in size!) – contains is 8g net carbs. For those of you on keto you'll want to limit your intake of berries – but blueberries are a great source of antioxidants, potassium and vitamin C!
Oh – and a quick note about the yield – I've kept this to a six-muffin quantity because if I have too many yummy treats hanging around I tend to a eat a lot more of them. But of course feel free to increase the quantity if you need to!
How to Make Low Carb Blueberry Muffins
Mix together almond flour, low carb sweetener (I used Lakanto – get 20% off everything in the Lakanto store with coupon code SAFTC!), and baking powder together in a bowl.
In a stand mixer, combine eggs, melted butter, and heavy cream.
Stir the dry ingredients into the wet ingredients until fully mixed. Stir in some fresh blueberries.
Prepare a six-hole muffin pan by lining it with paper liners or silicone liners. Divide the mixture between the six holes.
Bake in a preheated oven for 20 minutes or until cooked through. Let cool slightly before removing to a wire rack.
Let cool fully before storing them in an airtight container for up to three days.
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Low Carb Blueberry Muffins
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- 1 cup almond flour
- 2 tbs Lakanto
- ½ tsp baking powder
- 2 eggs
- ¼ cup butter melted
- ¼ cup heavy cream
- ½ cup fresh blueberries
- Preheat the oven to 350F. Prepare a six-hole muffin pan by lining it with paper or silicone liners.
- Mix together the almond flour, low carb sweetener, and baking powder together in a bowl.
- In a stand mixer, combine eggs, melted butter, and heavy cream.
- Stir the dry ingredients into the wet ingredients until fully mixed. Stir in the blueberries.
- Divide the mixture between the six holes, and bake for 20 minutes or until cooked through. Let cool slightly before removing to a wire rack.
- Let cool fully before storing them in an airtight container for up to three days.
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