Blueberry muffins are a great treat for people on the keto diet because they are low in carbs. They are moist and tasty, and can be eaten for breakfast or as a snack. They are made with almond flour and erythritol.
Ingredients: 2 cups almond flour. 1/3 cup erythritol or preferred keto-friendly sweetener. 1 tsp baking powder. 1/4 tsp salt. 3 large eggs. 1/3 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 cup fresh blueberries.
Instructions: Setting the oven to 350F 175C and putting paper liners in a muffin tin. Add erythritol, baking powder, salt, and almond flour to a large bowl. Mix them together. Melt the coconut oil and add the eggs, almond milk, and vanilla extract. Mix everything together well. Add the blueberries slowly and carefully. Fill up each muffin tin about three quarters of the way to the top with batter. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick stuck in the middle comes out clean. Let the muffins cool down a bit before you serve them.
Prep Time: 10 minutes
Cook Time: 20 minutes
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