Ingredients
2 1/2 c. almond flour
1/3 c. keto friendly sugar (such as Swerve)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/3 c. melted butter
1/3 c. unsweetened almond milk
3 large eggs
1 tsp. pure vanilla extract
2/3 c. fresh blueberries
Zest of 1/2 lemon (optional)
Preparation
Step 1Preheat oven to 350° and line a 12-cup muffin pan with cupcake liners.Step 2In a large bowl, whisk to combine almond flour, Swerve, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.Step 3Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving.
Can I add other fruits besides blueberries? Yes! Raspberries, strawberries, and blackberries would all be great substitutes. Just be sure to stay away from fruits with higher carbs like apples, pears, or bananas. What can I do to avoid that fake sugar aftertaste? Many keto-approved sweeteners can have unappealing aftertastes. To have that much-needed sweetness without sacrificing flavor, we say go crazy with the add-ins! Vanilla or almond extract, dry warm spices like cinnamon or cloves, or citrus zest (lemon, in this case) are great for masking that artificial sugar taste. Can these be toasted? Absolutely! If you really want to treat yourself, you can toast them in butter in a skillet. Melt a tablespoon of butter over medium heat in a small skillet and halve your muffin top to bottom. Place muffin halves cut-side down in the pan and let sit undisturbed until golden. 😍Best. Breakfast. Ever. Get 100+ keto recipes that legit taste high carb from our new cookbook Keto for Carb Lovers. Made these? Let us know how it went in the comment section below!
