Keto Blueberry Muffins

Ingredients

Blueberries

1 cup, fresh or frozen

Vanilla extract

1 teaspoon

Unsweetened almond milk

1/2 cup

Eggs

2 large

Salt

1/4 teaspoon

Baking powder

2 teaspoons

Erythritol

1/3 cup (or any keto-friendly sweetener)

Almond flour

2 cups

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
3. In a separate bowl, whisk together the eggs, unsweetened almond milk, and vanilla extract until fully combined.
4. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined—avoid overmixing to keep the muffins fluffy.
5. Gently fold in the blueberries, being careful not to break them apart.
6. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full to allow for rising.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy these muffins warm, or store them in an airtight container for up to a week.