Keto Blueberry Muffin

Name: Keto Blueberry Muffin
Yield: 760 g
Ingredients: All-Purpose Flour 13.5 g; Frozen Blueberries 100 cup; Allulose Syrup 40 ml; Leavening Agent (Baking Powder) 5 g; Mat-it-neun Soy Milk GT High Protein 190 ml; Olive Oil 45 g; Fresh Eggs 110 pcs; Almond Flour 256.5 g

2,213 kcal

#Low Sugar #Low Carb #Keto #Low Calorie

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Ingredients

Main ingredients

All-Purpose Flour 13.5 g
Frozen Blueberries 1 cup
Allulose Syrup 40 ml
Leavening Agent (Baking Powder) 5 g
Mat-it-neun Soy Milk GT High Protein 190 ml
Olive Oil 45 g
Fresh Eggs 2 pcs
Almond Flour 256.5 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 105.48 g 17%

Protein 82.04 g 14%

Fat 184.98 g 69%

Serving size 760g

Cooking steps

1

Mix almond flour and baking powder in a bowl.
2

Add eggs, erythritol, coconut oil, and vanilla extract, and mix well.
3

Gently fold in the blueberries.
4

Divide the batter evenly into muffin molds.
5

Bake in a preheated oven at 180°C for 20 minutes.

Keto Blueberry Muffin

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