Ingredients:

  • 2 cups (224g) Almond Flour, blanched
  • 1/2 cup (50g) Erythritol or your preferred keto sweetener
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 4 Large Eggs
  • 1/2 cup (113g) Unsalted Butter, melted and cooled
  • 1/4 cup (60ml) Unsweetened Almond Milk
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract (optional, but highly recommended!)
  • 1 cup (150g) Fresh or Frozen Blueberries (If using frozen, don't thaw)

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt. Ensure there are no lumps.
  3. In a separate medium bowl, whisk together eggs, melted butter, almond milk, vanilla extract, and almond extract (if using).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
  5. Gently fold in the blueberries until evenly distributed throughout the batter.
  6. Spoon batter into prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.