The Pioneer Woman Tasty Kitchen
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Low Carb Keto Blueberry Muffins

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Level: Easy

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12
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Description

So moist, fluffy and tender, you’ll never believe they’re free of sugar, grain, dairy, gluten, and paleo-friendly!

Ingredients

  • 3 cups Almond Flour
  • 4 Tablespoons Coconut Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Sea Salt
  • 1 teaspoon Baking Soda
  • ¾ cups Monkfruit
  • 7 Tablespoons Coconut Oil
  • 3  Large Eggs
  • ½ cups Unsweetened Applesauce
  • 2 teaspoons Vanilla Extract
  • ⅔ cups Fresh Blueberries

Preparation

Preheat oven to 350ºF and spray a muffin pan with oil spray.

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

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

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

Divide among 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. Gently run a knife around the edges of each muffin to loosen them. Let cool completely in the pan before trying to take them out.

Devour!

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