Keto Blueberry Muffins

These Keto Blueberry Muffins are light, tender, and so delicious. Made with almond flour, they are also filling - perfect with a cup of hot coffee for breakfast. 

Say goodbye to the empty calories and carb crash that comes with traditional muffins, and hello to this low carb muffin.

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Ingredients

– 1 cup almond flour – ½ cup powdered Swerve – 3 tablespoons oat fiber – 1 tablespoon baking powder – ¼ teaspoon sea salt – 3 large eggs room temperature – ½ cup sour cream room temperature – 2 tablespoons butter softened – 2 tablespoons heavy cream or almond milk room temperature – 1 teaspoon vanilla extract – ⅔ cup frozen or fresh blueberries

Preheat your oven to 325° F. Line a muffin pan with 9 cupcake liners for large muffins or 12 for smaller muffins. In a large bowl, combine the almond flour, Swerve, oat fiber, baking powder, and salt.

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In the bowl of a stand mixer, beat together the eggs, sour cream, butter, heavy cream, and vanilla extract. Add the dry ingredients to the wet ingredients. Stir to combine.

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Stir in the blueberries. Let the batter rest for 30 minutes.

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Use an ice cream scoop to divide the batter into the prepared muffin cups. Bake for 25 to 30 minutes, until set.

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Let cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.

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Get the  Recipe