Keto Blueberry Muffin Recipe

Keto Blueberry Muffin Recipe- using allulose and almond flour, fresh blueberries , eggs, and almond milk. Perfect quick dessert

Ingredients:

2 1/2 cups Almond Flour
1/2 cup Keystone Pantry Allulose
1/2 tbsp Baking powder
1/4 tsp Sea salt
1/3 cup Unsalted butter
1/3 cup Unsweetened almond milk
3 large Eggs
1/2 tsp Vanilla extract
3/4 cup Blueberries

Instructions:

Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)

In a large bowl, stir together the almond flour, Allulose, baking powder and sea salt.

Mix in the melted butter, almond milk, eggs, and vanilla extract. Fold in the blueberries.

Distribute the batter evenly among the muffin cups. Bake for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.

Calories per serving: ~170
Total Fat: ~15g
Saturated Fat: ~6g
Cholesterol: ~85mg
Sodium: ~190mg
Total Carbohydrates: ~7g
Dietary Fiber: ~3g
Sugars: ~3g (mostly from blueberries)
Protein: ~6g