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Every year we pick blueberries at Golden Bell Blueberry Farm right next to our subdivision. This is a summer tradition for the last several years. We came home and made a blueberry pie for the boys, and keto blueberry muffins for me.
This a well balanced recipe, made with almond flour, blueberries and sour cream. What I love about these muffins is they make a perfect breakfast cake, high enough in fat to keep you satisfied until lunch.
The crumb is perfect, not dense, not eggy like many keto muffins can be. You can make a batch and freeze and these are healthier for kids too because they are sugar free.
What is alternative flour used for keto blueberry muffins?
This recipe uses mostly almond flour and a small amount of coconut flour. Almond flour is a lovely baking flour and produces a small tight crumb. We love this brand.
Why Do I use xanthan gum in this recipe?
The xanthan gum helps to keep the texture from being too crumbly.
What is the best fat for keto muffins?
I like to use half oil for a moist muffin and half butter for flavor.
Can You Use Frozen Blueberries?
You could but the batter will turn blue if you fold in. I suggest spooning in defrosted blueberries, once the batter is in the liners.
What is the Carb Count for the Keto Blueberry Muffins?
There are 2 net carbs per muffin.
I’ve been eating low carb for a few years. I am thrilled that the low-carb desserts that I can make are a part of the Spinach Tiger Big Fat Healthy Lifestyle. I will be offering this blueberry muffin in my keto home bakery in the Franklin area coming soon.
Please follow me on instagram. If you make this, please tag me #spinachtiger. I love to see you make these delicious recipes.
If you love this recipe, please give it five stars. It means a lot. xoxo
- 2 cups, (230 grams) almond flour
- 2 tablespoons coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon cinnamon or dash freshly ground nutmeg
- 4 tablespoons unsalted butter
- ¾ cup granulated Swerve
- ¼ cup avocado oil
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
- 1 cup blueberries
- Mix together almond flour, coconut flour, salt, baking powder, baking soda, cinnamon, xanthan gum Set aside.
- Cream butter. Add Swerve.
- Add oll. Mix well.
- Add eggs, one at a time.
- Add vanilla.
- Add half dry mixture.
- Add sour cream.
- Add remaining dry mixture.
- Fold in blueberries.
- Bake for 15-20 minutes at 350 degrees F., 180 C.
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