Keto Blueberry Coconut Flour Muffins - Gluten Free
The Keto Blueberry Coconut Flour Muffins marry the tight crumb of coconut flour with the refreshing pop of blueberries, creating a delicate yet full-bodied eating experience. The soft, moist texture of these muffins, combined with the naturally sweet blueberries, makes for a breakfast or snack that’s as indulgent as it is good for you.
Ingrédients
- 1/2 cup coconut flour
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until completely combined and smooth.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 120kcal | Carbohydrates: 6g | Protéines: 4g | Fat: 10g | Sucre: 1g
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