Keto Blueberry Muffins
These Keto Blueberry Muffins have less than 10 ingredients and they will be ready to serve within 30 minutes. These muffins are so good for keto and low-carb lovers that they are almost sugar-free.
Ingredients
- 1 tbsp lemon juice
- Lemon zest, grated from 1 lemon
- 1 tbsp vanilla extract
- ½ cup blueberries fresh or frozen
- 3 large eggs
- ½ cup sour cream
- ⅓ cup granulated erythritol to taste
- 1½ tbsp baking powder
- 2 cup almond flour or ground almonds. NOT super-fine almond flour
Instructions
- Preheat oven to 180°C / 350°F.
- Mix the eggs until they become foamy and increase in size.
- Add the wet ingredients sour cream, lemon juice, peel, and vanilla extract and mix them.
- Add the dry ingredients of almond flour, baking powder, erythritol, or a low-carb sweetener of your choice and mix well.
- Fill the mixture into 8 paper muffin cups and add the blueberries. Push some into the mixture and leave some on top.
- Bake for 25 minutes or until light brown and then serve.