If you've been searching for a keto breakfast that is NOT scrambled eggs, then search no further. These keto blueberry muffins are soft and moist and offer a pastry-style keto options to give your breakfast choices more variety,
Makes 10-12 muffins
2 cups almond flour (I recommend this one)
5 tablespoons Swerve sweetener
1/2 tablespoon baking powder
1/4 teaspoon sea salt
10 tablespoons coconut cream (I recommend this one)
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 drops lemon essential oil* (I ONLY recommend ingesting this brand)
1/3 cup blueberries
Preheat the over for 350° .
In a large bowl, combine together the wet ingredients — Coconut cream, eggs, vanilla and essential oil.
In a separate bowl, combine all the dry ingredients — flour, sweetener, baking powder and salt.
Whisk together until combined, breaking up any clumps of flour. Gradually add the dry ingredients mixture to the wet ingredients. Mix until just combined, but don't overmix.
Wash the blueberries and pat them dry. Add a dusting of almond flour (about 1 tsp) and toss the blueberries in the flour. Add the dusted blueberries to the batter and fold in.
Bake 25 minutes. An inserted toothpick should come out clean or with a few dry crumbs. Cool for 5 minutes and serve the muffins with Kerrygold butter!
*I do not recommend ingesting ANY essential oil brand. The only brand I suggest for use in cooking is Young Living due to its high and pure quality and FDA certified Vitality Line. If you need help ordering Young Living oils, please contact me or click here.
Hi! I'm Arlene – wife, mother of 3, entrepreneur and keto foodie. I love to make, share and try different, delicious keto food recipes that are easy to make and most-importantly kid-friendly. Life is hard as it is, feeding our families should be easy, fun and nutritious.