Keto Blueberry Muffins – Bakery Style Low-Carb Recipe

I took a few days last week to make some healthy snacks, like keto chocolate chip muffins and these low-carb cookies for diabetics (my aunt’s favorites!).

In addition, I also made this delicious keto blueberry muffins recipe with just 4.4g net carbs per muffin. This low-carb recipe is simple, relatively quick to make and, above all, it’s healthy!

These muffins are an excellent mid-afternoon snack or even an excellent breakfast option. The most important thing of all is that you will be able to eat sweets without feeling guilty, because the sugar simply doesn’t appear in this recipe!

Are you ready to make the best muffins of your life? I hope so, because I’m going to move on to the recipe!

Keto Blueberry Muffins Low-Carb Recipe

Now that you’ve taken another look at the muffins, are you ready to get started? Check below if you have all the ingredients you need in your pantry. There are several ingredients, but they are all very easy to obtain.

Ingredients:

• 5 ounces full fat plain Greek yogurt
• 3 large eggs
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 2 ½ cups almond flour
• ½ cup Swerve Sweetener
• ⅓ cup unflavored whey protein powder or egg white protein powder
• 2 teaspoon baking powder
• Water to thin the batter, if needed
• ½ cup fresh blueberries (frozen work too, they just bleed more).

Instructions:

I tried to simplify the step-by-step process for these low-carb blueberry muffins as much as possible. If you have any questions, you can always leave a comment at the end of this article.

Step 1 – Preparing the Oven and Muffin Pan

Preheat the oven to 325°F (165°C).

Line a muffin pan with 12 silicone or parchment liners.

Step 2 – Mixing the Wet Ingredients

In a blender, combine yogurt, eggs, vanilla, salt, and blend until smooth.

Step 3 – Adding Dry Ingredients

To the blended mixture, add almond flour, sweetener, protein powder, and baking powder.

Blend again until smooth. If the batter is too thick, add 1 tablespoon of water at a time until it thins out slightly. The batter should be thick but pourable.

Step 4 – Incorporating Blueberries

Gently fold in the blueberries by hand until evenly distributed in the batter.

Step 5 – Baking the Muffins

Divide the batter evenly among the prepared muffin cups.

Bake in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and just firm to the touch.

Step 6 – Cooling and Serving

Finally, you can remove the muffins from the oven and let them cool in the pan for a few minutes.

Transfer the muffins to a wire rack to cool completely before serving (I always choose a pretty board or a simple wooden board!).

So, what did you think of this recipe?

If you didn’t have time to do it, don’t forget to save this pin in your albums to do it later. Believe me, you won’t regret it!

PS: I learned how to make these muffins on Carolyn’s website a few years ago. So I want to give you all the credit for the recipe!