These blueberry biscuit muffins are perfect for those following a keto diet. They are low in carbs and fats, making them a guilt-free treat for breakfast or snacks.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol or preferred keto-friendly sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions:
Preheat your oven to 350F 175C and line a muffin tin with paper liners or grease with coconut oil
In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt
In a separate bowl, beat the eggs and then mix in almond milk, melted coconut oil, and vanilla extract
Combine the wet and dry ingredients until well incorporated
Gently fold in the blueberries
Divide the batter evenly among the muffin cups
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
Allow the muffins to cool slightly before serving
Enjoy your delicious low-carb, low-fat blueberry biscuit muffins
