Keto Blueberry Almond Muffins-Keto Breakfast Idea

Keto Blueberry Almond Muffins are a fantastic low-carb breakfast option, packed with healthy fats and fiber to keep you satisfied throughout the morning. These muffins are sugar-free, gluten-free, and perfect for anyone following a keto lifestyle. Here’s a simple recipe to make them:

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened shredded coconut (optional, for added texture)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup erythritol or your preferred keto-friendly sweetener (adjust to taste)
• 2 large eggs
• 1/4 cup unsweetened almond milk (or any low-carb milk)
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries (or frozen, but thawed and drained)
• 1/4 cup chopped almonds (optional, for added crunch)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups with non-stick spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, shredded coconut (if using), baking powder, salt, and erythritol.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, almond milk, melted coconut oil (or butter), and vanilla extract until well combined.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fold in Blueberries and Almonds: Gently fold in the blueberries and chopped almonds, being careful not to crush the berries.
6. Fill the Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden on top.
8. Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Serve:

Enjoy these muffins as a breakfast on-the-go, paired with a cup of coffee or tea! They’re great for meal prep, too—just store them in an airtight container for up to 4-5 days, or freeze them for longer storage.

Tips:

• For extra flavor, you can add a dash of cinnamon or nutmeg to the dry ingredients.
• If you don’t have almond flour, you can use coconut flour, but you’ll need to adjust the liquid since coconut flour is more absorbent.
• You can also top them with a sprinkle of sliced almonds before baking for extra crunch!

These muffins are low-carb, keto-friendly, and absolutely delicious—perfect for a healthy start to your day! Enjoy!