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Overhead shot of cooked Keto Blueberry Muffins in a muffin tin. A side of blueberries is next to it.
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Keto Blueberry Muffins

These Keto blueberry muffins are bursting with blueberries and flavor. These Low Carb blueberry muffins with almond flour are healthy, moist and delicious. They make the BEST Keto dessert recipe.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Gluten Free Recipes, Keto Recipes, Low Carb Recipes, Muffin Recipe, Paleo Recipes
Servings: 10 Muffins
Calories: 179kcal
Author: Lighter Kitchen
Cost: $5

Ingredients

  • 2 Cups Almond Flour (*Note 1)
  • 3 Large Eggs
  • 1/2 Cup Sour Cream
  • 1/3 Cup Granulated Erythritol
  • 1.5 tsp Baking Powder
  • 1 Lemon, Juice and Zest
  • 1 tsp Vanilla Extract
  • 1/2 Cup Blueberries, Fresh or Frozen (*Note 2)

Instructions

  • Preheat the oven to 350 F.
  • Add the eggs to a large mixing bowl and whisk for 2 minutes until airy and frothy.
  • Add the sour cream, lemon juice, lemon zest and vanilla extract and stir until combined.
  • Add the almond flour, baking powder, erythritol and stir until combined.
  • Distribute the batter between 8 muffin tins.
  • Bake for 25 minutes. Remove from the oven, let cool, and enjoy.

Notes

Note 1 - Do not replace the coarse almond flour with superfine almond flour.
Note 2 - Small or medium size blueberries work best. Large blueberries tend to sink to the bottom of the muffin. 
Note 3 - Muffins will stay fresh for up to 2 days on the counter top, or up to 5 days in the refrigerator when stored in an air tight container.