These vegan keto almond flour muffins are a delightful treat for those following a low-carb lifestyle. They are moist, fluffy, and bursting with flavor, making them perfect for a quick breakfast or snack.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or other keto-friendly sweetener. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened almond milk. 1/4 cup coconut oil, melted. 2 tbsp ground flaxseed + 6 tbsp water flax eggs. 1 tsp vanilla extract. 1/2 cup blueberries optional.
Instructions: Preheat oven to 350F 175C and line a muffin tin with paper liners. In a small bowl, mix ground flaxseed and water. Let it sit for a few minutes to thicken, creating flax eggs. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. Add almond milk, melted coconut oil, flax eggs, and vanilla extract to the dry ingredients. Mix until well combined. Gently fold in blueberries if using. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy your delicious vegan keto almond flour muffins!
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooking by Charles










