Keto Almond Flour Blackberry Muffins

Keto Almond Flour Blackberry Muffins

from sugarfreelondoner.com
Breakfast
30 min
8 servings
197 kcal / serving

These low carb blackberry muffins with almond flour are so easy to make! They are ready in just 30 minutes and contain only 3.2g net carbs.

Ingredients

  • 1 ½ cupalmond flour (150g, or ground almonds)
  • 2 tbspcoconut flour
  • 3eggs ( large, or 4 medium eggs)
  • ½ cupcream cheese (120g)
  • ⅓ cupgranulated sweetener (60g, or more, to taste)
  • 1 ½ tspbaking powder
  • 1 tbsplemon juice
  • lemon zest (grated from 1 lemon)
  • 1 tspvanilla extract
  • 1 cupblackberries (140g)

Directions

  1. 1

    Preheat the oven to 180 Celsius / 350 Fahrenheit

  2. 2

    Blend the eggs for a few minutes until they are frothy and have increased in volume.

  3. 3

    Add the wet ingredients - cream cheese, lemon juice, zest and vanilla extract - and blend.

  4. 4

    Then add the dry ingredients - almond flour, baking powder, erythritol or your low carb sweetener of choice - and blend until combined. Let the batter sit for a few minutes so the coconut flour can expand.

  5. 5

    Fill the batter into 8 paper muffin cups (or use a silicone muffin tray) and add the blackberries. Push some inside the batter and leave some on top. Optional: sprinkle the tops with low carb sweetener.

  6. 6

    Bake for 25 minutes or until lightly browned and a toothpick inserted comes out clean.