Keto Blueberry Muffins

This low-carb Keto Blueberry Muffins is reminiscent of the boxed mixes you can buy at the store - but better! This version gets a much-needed upgrade, transforming into a healthier, keto-friendly muffin that is just as good for a quick breakfast as it is for a late-night sweet tooth.

Total Time

22min

5.0

4 Ratings

Author: SideChef

Servings:

Ingredients

•

1 cup

Almond Flour

•

2 tsp

Simply Organic Cinnamon, Ground

•

3 Tbsp

Granulated Erythritol

•

2 tsp

Baking Powder

•

Large Eggland's Best Classic Eggs

•

2 Tbsp

Cream Cheese

•

2 Tbsp

Kemps Heavy Whipping Cream

•

4 Tbsp

Butter , melted

•

2 tsp

Vanilla Extract

•

2 Tbsp

Fresh Blueberries

•

as needed

Nonstick Cooking Spray

Cooking Instructions

Preheat the oven to 400 degrees F (205 degrees C). Spray a muffin tin with Nonstick Cooking Spray (as needed) or line it with muffin liners.

In a small bowl, mix the Almond Flour (1 cup) , Simply Organic Cinnamon, Ground (2 tsp) , Granulated Erythritol (3 Tbsp) , and Baking Powder (2 tsp) .

In a medium bowl, use a stand mixer or hand mixer to combine the Eggland's Best Classic Eggs (2) , Cream Cheese (2 Tbsp) , Kemps Heavy Whipping Cream (2 Tbsp) , Butter (4 Tbsp) , and Vanilla Extract (2 tsp) .

Add the flour mixture into the egg mixture and beat until thoroughly combined, but try not to overmix.

Pour batter into the prepared muffin cups. Place a couple of Fresh Blueberries (2 Tbsp) on top of the batter in each cup. Bake for 12 minutes, or until golden brown on top.

Serve warm with a bit more butter on top if desired.

Nutrition Per Serving

CALORIES

252

FAT

23.1 g

PROTEIN

6.9 g

CARBS

12.4 g