Keto Blueberry Pancake Muffins
Low carb, gluten free, sugar free keto blueberry maple muffins that tastes like pancakes.
Servings: 12 Muffins
Ingredients
Muffin Ingredients
- 2 1/4 cups blanched almond flour 260 grams
- 4 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1 cup Swerve Granulated
- 1/2 cup avocado oil
- 6 extra large eggs
- 4 tablespoons sour cream 60 grams
- 1/4 cup almond milk
- 1/4 teaspoon Maple Extract
Maple Glaze Ingredients
- 1/2 cup Swerve Confectioner's Sweetener
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Maple extract, more if needed
- 1 teaspoon water
Instructions
- Preheat oven to 350 degrees F. 180 C.
Muffin Instructions
- Mix all dry ingredients except the sweetener. Set aside.
- Beat eggs well.
- Slowly stream in avocado oil.
- Mix sour cream and almond milk, shaken in jar. Add to mix.
- Add maple extract and vanilla extract.
- Gently mix in the dry mixture.
- Do a taste test to see if you have enough maple flavor. Microwave 1 teaspoon of batter for about 20 seconds.
- Use ice cream scoop to scoop evenly into 12 muffin liners.
- Add blueberries, pressing into batter.
- Bake for 15 to 22 minutes at 350 F. or until golden brown.
- Prepare maple glaze and spoon over the top.
Maple Glaze Instructions
- Heat Confectioner's Swerve Sweetener, butter and maple extract together, stirring until all in incorporated. Immediately spoon on muffins. This will dry to a glaze.
- The muffins are also good without glaze and with butter.