Keto Blueberry Muffins

These blueberry muffins are so moist and delicious!  I love the subtle almond flavor the almond flour gives.  I like to use fresh blueberries in this as they don’t stain the batter with blue color, but frozen blueberries would work fine.  You can adjust this recipe to make it paleo or dairy-free by adding an alternative milk!


Prep Time: 12 min
Cook Time: 25 min
Ready In: 37 min


Almond Flour

3 cup

(336g or 11.85 oz)

The Ultimate Sugar Replacement Granular by Swerve
½ cup

Baking Powder

1-½ teaspoon

(7g or 0.24 oz)

Coarse Kosher Salt by Morton

¼ tsp

(1g or 0.04 oz)

Coconut Oil

⅓ cup

(73g or 2.56 oz)

Raw Egg

3 large

(150g or 5.29 oz)

Vanilla Extract

0.5 teaspoon

(2g or 0.08 oz)


1 cup, whole pieces

(148g or 5.22 oz)

Almond Milk

⅓ cup

(80g or 2.82 oz)


1. Preheat an oven to 350 F. Line a muffin pan with 12 muffin liners. In a large mixing bowl, stir together the almond flour, sweetener, baking powder and salt.

2. Mix in the coconut oil. I like to use the coconut oil in the solid form so it will form pockets of fat. Combine until the mixture has small pea sized pieces of coconut oil running through it.

3. Then add the milk, eggs and vanilla extract.

4. Fold in the blueberries.

5. Divide the batter upon the muffin cups and bake for 25 minutes or until the tops are golden and the muffins are cooked through. I divided dough between two 6 count muffin tins, but you can of course use a 12 count muffin tin. You can test this using a toothpick and if it comes out clean they are ready.


4g Net Carbs
16g Total Carbs
3g Fiber
22g Fat
8g Protein
1 Glycemic Load

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