Fluffy keto and low carb blueberry muffins are made with almond flour and sweetened with stevia. At just 4 grams net carbs per muffin, they’re perfect for breakfast!
Fluffy, delightful low carb blueberry muffins are just the thing when you crave something sweet for breakfast but want it to be healthy.
We all know that on a low carb or a keto diet, we should not be abusing sweet tasting foods. But sometimes you really want something sweet for breakfast or snack – a fluffy, fragrant baked good.
These low carb blueberry muffins are as good as it gets when it comes to healthy baked goods. Made with almond flour and sweetened with stevia, they are delicious, wholesome and healthy. (Another tasty option are these paleo chocolate muffins).
It’s amazing really – you’re biting into a baked good, but in fact you’re eating almonds, eggs and butter!
Since almond flour is not as absorbent as wheat flour, I use less blueberries in these low carb blueberry muffins than I would use in a wheat based muffin. Use too much, and they become soggy. A cup is just right, with half of them mixed into the batter and the rest scattered on top.
I’ve always used fresh blueberries when making these keto blueberry muffins, so I don’t know how they would work with frozen blueberries, but you are certainly welcome to give it a try!
Watch the video to see how I make these keto blueberry muffins:
Fluffy keto and low carb blueberry muffins are made with almond flour and sweetened with stevia.
- Avocado oil spray for pan
- 4 large eggs
- 2 tablespoons whole milk
- 4 tablespoons unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons stevia glycerite* (equal to 1/2 cup granulated sweetener)
- 1/2 teaspoon kosher salt
- 1 1/2 cups blanched finely ground almond flour (6 oz)
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries (5 oz)
- Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners and lightly spray them with avocado oil spray.
- In a medium bowl, whisk together the eggs, milk, melted butter, vanilla, stevia and kosher salt.
- Add the almond flour, whisking it until very smooth. Whisk in the baking soda.
- Using a rubber spatula, gently fold 1/2 cup blueberries into the batter.
- Use an ice cream scoop to divide the batter evenly among the muffin cups.
- Evenly scatter the remaining blueberries on top of the muffins, gently pressing them in.
- Bake the blueberry muffins until golden and fragrant, and a toothpick inserted in center comes out dry, about 20 minutes.
- Remove the pan from the oven. Carefully remove the muffins from the pan. Place on a wire rack to cool for about 20 minutes before removing the paper liners and serving.
*I use stevia glycerite in this recipe to keep it low carb. I like stevia glycerite because it lacks the bitter aftertaste typical to other stevia products. I believe that stevia is very safe, but in case you want to use another sweetener, here's a conversion chart. Please keep in mind that I only tested this recipe with stevia.