Low Carb Blueberry Muffins

4.42 from 12 votes

These low carb blueberry muffins are ideal for those times when you fancy a sweet treat! Gluten free, sugar free, and keto friendly recipe.

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Prep Time 10

Cook Time 20

Total Time 30

Makes: 6 Muffins

Net Carbs: 4

Calories: 236

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

1 cup almond flour
2 tbs Lakanto
½ teaspoon baking powder
2 eggs
¼ cup butter melted
¼ cup heavy cream
½ cup fresh blueberries

Equipment

Silicone Cupcake Liners Baking Cups - 12 Pack

Step-by-Step Instructions

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.

Nutrition

Serving: 1MuffinCalories: 236kcalCarbohydrates: 6gProtein: 6gFat: 22gSaturated Fat: 8gCholesterol: 88mgSodium: 93mgFiber: 2gSugar: 2gNet Carbs: 4g

Notes

4g net carbs per muffin (this recipe makes six muffins)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.