Blueberry Muffins With Almond Flour (Keto, Low Carb)
DESCRIPTION
INGREDIENTS
- 1 cup
blanched almond flour (4 oz wt.) - 5 tbsp heavy whipping cream (2 1/2 oz wt.)
- 1/3 cup fresh blueberries (1 1/2 oz wt.)
- 2 tbsp
swerve sweetener (1 oz wt.) - 1 large egg, lightly beaten
- 1/2 tbsp
baking powder - 1/4 tsp table salt
- nonstick cooking spray, for greasing liners
INSTRUCTIONS
- Position a rack in the center of the oven. Preheat to 350 F. Prepare a muffin tin fitted with 4 liners. Grease with nonstick cooking spray.
- In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
- Add heavy cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.
- Gently fold in blueberries until well-distributed in the batter.
- Divide the batter among 4 muffin liners, filling each all the way to the top. Smooth the top with a spatula.
- Bake at 350 F until the tops are golden, about 25 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs. Let them cool a bit before serving.
NUTRITION
| Nutrition Facts Per Serving |
| Calories 260 | |
| Total Fat 23g | 35% |
| Saturated Fat 6g | 28% |
| Trans Fat 0g | |
| Cholesterol 68mg | 23% |
| Sodium 370mg | 15% |
| Potassium 180mg | 5% |
| Total Carb 7g | 2% |
| Dietary Fiber 3.5g | 13% |
| Sugars 2.5g | |
| Protein 8g |
Recipe Overview
These blueberry muffins are soft and fluffy, great for breakfast or as a convenient snack. They’re only 3.5g net carbs apiece and will help satisfy your sweet tooth cravings.
They’re pretty straightforward to make, with all of the ingredients mixed in a single bowl. The batter is transferred to greased muffin tin liners, and they’re baked in the oven until golden on top.
These muffins are made with heavy cream; for sour cream muffins, check out these low carb banana bread muffins.
Getting The Batter Right
The batter should be thick enough so that the blueberries don’t sink to the bottom of the muffins. But it shouldn’t be too thick such that you have a hard time scooping it up and filling the muffin liners.
When stirring and lifting up the batter using a mixing spoon or spatula, the batter should have no problem sliding and falling off.
If it’s too thick, add a tablespoon of heavy cream at a time. If too thin, add just enough almond flour until it has the right consistency.
Baking Time
My oven usually takes about 25 minutes to bake the muffins until golden brown. Depending on your oven, it could take a longer or shorter amount of time.
I recommend monitoring the muffins frequently to avoid overcooking. If it’s your first time making them, you may want to start checking them for doneness using a toothpick starting at 20 minutes.
Recommended Equipment
- Muffin Tin: You’ll need a standard muffin tin that can hold at least 4 muffins.
- Muffin Liners: I use foil liners, which makes it easy to lift the muffins from the tin.
- Nonstick Cooking Spray: I grease the liners using nonstick cooking spray so that the muffins can be easily released.
- Kitchen Scale: For best results, I recommend measuring out the main ingredients by weight and not volume.
Selecting Ingredients
When selecting blueberries, pick the smaller ones to use in these muffins so that they’re more evenly distributed in the batter. That way, you’ll get more frequent bites with blueberries in them. Save the larger ones for snacking!
I use a natural sugar-free sweetener called swerve, which is an erythritol blend that measures the same as sugar. Any other dry sweetener will also work well; for best results, make the appropriate sweetener conversions by weight so that you end up with the correct amount of sweetness. Note that pure erythritol is only about 70% as sweet as sugar, and often comes in rather large granules that should be powdered using a Nutribullet or similar blender before using.
Serving and Leftovers
You can serve these muffins as soon as they’re cool enough to handle. For leftovers, cover and store them at room temperature.
Made these twice now and both times they were amazing. I ran out of blueberries so I substituted 1/3 cup of sugar free chocolate chips and that was very good as well. Easy to make, and will be made often. 🙂
They turned out great
I made these muffins and they turned out great. They are delicious! A great treat for newly diagnosed diabetic.
Ok. I made it again. This time I used half the swerve, did not spray the cups liners, and I added a little mor almond flour. Delicious!! Thanks!
I made these this evening and I must have done something wrong because they weren’t great. They tasty very “buttery” which is strange considering that wasn’t an ingredient. Has anyone else had this problem? I’ll try making them again soon to see if maybe I just made a mistake.
That’s odd. If you make this again, I would weigh the almond flour (the weight value is provided in oz in the recipe) and compare your batter consistency with the step-by-step photos in this post.
Just made these with defrozen raspberries, choc chips and trivia sugar sub. They are delicious this is a keeper recipe, thank you.
This is probably a really weird question, but… how do you think they’d turn out without the swerve sweetener? I dont have it and would love to make them. Obviously not sweet, but do you think it would be a total waste to try? haha
I don’t think they’d turn out too bad, since only 2 tbsp of sweetener is used here. Maybe add 1 or 2 tbsp extra almond flour so that the ratio of wet to dry ingredients is close to the original. And try using sweeter blueberries to compensate, or increase the quantity. Let me know if you give it a try!
I just made these, and they are absolutely delicious. However, I realized that I made a mistake. I made this with Bob’s Red Mill Almond Flour, which made each muffin 10 net carbs. Did anyone else make this mistake? Also, why is this almond flour so different in carbs and serving size than others?
Yes, I have noticed that Bob’s Red Mill almond flour has a lot more carbs than any other brand. Whether this is a labeling mistake or not, I’ve steered clear of it.
These were SO good thinking about making them Into mini muffins or adding Lily’s chips instead of blueberries to change it up but they are just a perfectness base! Possibilities are endless. Thank you!!
I would like to use raspberries… do you think I will need to change anything else in the recipe ?
All the reviews sound great…. thanks for sharing !
Hi Abby! I don’t think anything else in the recipe would need to be changed. Raspberries should work out just fine. Hope they turn out well for you!
Delicious recipe!!
Are those small, regular muffins? The pan seems to be for the bigger size…
If I want to use my twelve normal muffin tin, I’ll need to adapt the quantities and cooking time, right?
Renee, my pan makes 3-inch-wide muffins when measuring at the top of the muffin, not the bottom. This recipe yields 4 muffins, so you would need to triple the ingredients to make 12. The baking time will probably increase a bit; use the toothpick test to determine doneness.
How would you recommend these be stored? I’m not sure since there is whipping cream.
Hi Audrey, I keep them covered and stored at room temperature. If you’re worried about the cream, you can keep them in the refrigerator, and let them warm up a bit before enjoying.
I weighed my ingredients and added some vanilla cream stevia … I tasted the batter and it was Ah-mazing!! It will be hard to only have one.
Perfect texture and very easy to make! Thank you for this simple, delicious treat!
these were delicious! however when i add the ingredients i am not able to get the same nutritional info. I get 8.3 carbs and 3.3 fiber?
Did you count the sweetener? Erythritol based sweeteners are sugar alcohols and are considered non-impact so you subtract them just like how you subtract out fiber to calculate the net carbs.
Absolutely delicious! Thanks so much for a great recipe!!
Made these,but made a chocolate chocolate chip batch. I added 1/3 cup 70% dark chocolate and 1/2 teaspoon coco powder. They came out great! Thank you for this recipe.
These did not taste good! I did exactly what the recipe said but they have an after taste that’s not at all pleasant.
Can you describe the aftertaste?
They taste GREAT!!!!
These were delicious. I should have let them cook longer though and probably not used frozen barries. After I pulled them out they sank in the middle and were not quite cooked through. I also should have heeded the measure by weight tip. I think I added to much heavy cream. However I will be making these again because they are simple and delicious even after I failed the recipe. ☺️
Yummy, The next time I will make these without the sweetener. I recommend this for everyone! Thanks so much for the recipe, we will be using it often:)
Ok. My oven doesn’t work… so I’ve been using my air fryer and silicone cupcake molds. Do you think it would work for these as well? I tried making some with cream cheese this morning… they are ok, but these sound more like muffins and not like cheese cake! 🙂
I made these today. I added a tsp of vanilla extract. These muffins are delicious. My 12 year old daughter said they tasted better than the regular blueberry muffins. She ate two of them.
Made these yesterday and they were very good. Easy and quick to make. I added 2 teaspoons lemon zest, I love blueberries and lemon.
I need to make these for a group of 8 guys who are on the keto diet. They are heading out on a trip this weekend, I need a larger quantity of muffins can you assist with increasing the recipe.
For a larger batch, increase the ingredients. For example, if you want 8 muffins (the recipe as-is makes 4), then you’ll need to double the ingredients and make sure you have enough muffin liners. The baking time should stay the same, but monitor as they bake and take them out after the tops are golden.