Keto and Low Carb Blueberry Muffins | Paleo + Gluten Free

Keto and Low Carb Blueberry Muffins | Paleo + Gluten Free

Let’s face it, muffins are pretty much one of the best things ever! But, they’re not usually healthy or low carb! When I talk to people on the keto diet, they usually say they really miss sweet food, so these low carb muffins are perfect to curb your sweet tooth!

We’re using monkfruit (a natural, sugar free sweetener that doesn’t cause a raise in blood sugar) instead of regular sugar, and a mix of almond flour and coconut flour instead of all purpose flour to make these muffins gluten, grain, dairy and sugar free!

Full printer-friendly version of this recipe:

PRODUCTS USED:
MONKFRUIT:
ALMOND FLOUR:
COCONUT FLOUR:
KITCHEN SCALE:
COCONUT OIL:
MUFFIN PAN:

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LITTLE FOOD PROCESSOR:
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FULL RECIPE:

INGREDIENTS:
3 Cups Almond flour (300g) *
4 Tbsp Coconut flour, packed (32g)
1 Tbsp Baking powder
1 tsp Sea salt
1 tsp Baking soda
3/4 Cup Monkfruit (or granulated sweetener of choice)
7 Tbsp Coconut oil, melted
3 Large Eggs, at room temperature (this is key)
1/2 Cup Unsweetened applesauce
2 tsp Vanilla extract
2/3 Cup Fresh blueberries, (105g) **

DIRECTIONS:
Preheat your oven to 350 degrees and spray a muffin pan with oil spray. ***READ NOTES

In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.

In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended.

Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.

Divide by 12 muffin cavities (I like using a big ice cream scoop so that the muffins cook up with really domed tops!) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.

Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool COMPLETELY in the pan before trying to take them out.

DEVOUR!

NOTES:
*As with all GF baking, please weigh your flour to ensure results

**I like to try to use small blueberries so there is a good ratio of blueberries to batter in each muffin!

***I tried rubbing my pan with coconut oil and the muffins did not work, they stuck. So, use a spray. Or use silicone muffin pans!

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