Keto Blueberry Muffin

Name: Keto Blueberry Muffin
Total time: 35 min
Yield: 556 g
Ingredients: all-purpose flour 9 g; leavening (baking powder) 15 g; blueberries (frozen) 100 cup; Allulose Plus 50 g; almond flour 171 g; salt 1 tsp (1/3); fresh eggs 110 pcs; Signature Greek Yogurt 100 g

Cook 35 min 1,287 kcal

#keto #low-carb #blueberry #muffin #diet snack #almond flour #home baking #gluten-free #ketogenic diet

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Ingredients

Main ingredients

all-purpose flour 9 g
leavening (baking powder) 15 g
blueberries (frozen) 1 cup
Allulose Plus 50 g
almond flour 171 g
salt 1 tsp (1/3)
fresh eggs 2 pcs
Signature Greek Yogurt 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 99.11 g 27%

Protein 59.91 g 16%

Fat 94.66 g 57%

Serving size 556g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

Wash the blueberries thoroughly and drain well.
3

In a bowl, combine almond flour, baking powder, and salt.
4

In another bowl, mix eggs, erythritol, vanilla extract, and coconut oil until well combined.
5

Add the wet ingredients to the dry ingredients and mix until evenly blended.
6

Gently fold the blueberries into the batter.
7

Divide the batter evenly into muffin molds.
8

Bake in the oven for 20–25 minutes.

Keto Blueberry Muffin

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