Keto Blueberry Muffin

Name: Keto Blueberry Muffin
Total time: 35 min
Yield: 556 g
Ingredients: Leavening agent (baking powder) 15 g; Blueberries (frozen) 100 cup; Allulose Plus 50 g; Almond flour 180 g; Salt 1 pinch (1/3 tsp); Fresh eggs 110 pcs; Signature Greek Yogurt 100 g

Cook 35 min 1,305 kcal

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Ingredients

Main ingredients

Leavening agent (baking powder) 15 g
Blueberries (frozen) 1 cup
Allulose Plus 50 g
Almond flour 180 g
Salt 1 pinch (1/3 tsp)
Fresh eggs 2 pcs
Signature Greek Yogurt 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 93.82 g 25%

Protein 60.97 g 16%

Fat 98.94 g 59%

Serving size 556g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

Combine almond flour, baking powder, and salt in a bowl.
3

In another bowl, whisk together eggs, erythritol, melted coconut oil, and vanilla extract.
4

Mix the dry ingredients with the wet ingredients to form the batter.
5

Gently fold the blueberries into the batter.
6

Divide the batter into muffin tins.
7

Bake in the preheated oven for 20-25 minutes at 180°C (356°F).
8

Cool muffins on a wire rack.

Keto Blueberry Muffin

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