I modified a bunch of keto blueberry muffin recipes for this, and it turned out wonderful. They are very dense, but would be perfect heated up with a pat of butter in the mornings. 1 muffin is pretty filling!
Makes 12 muffins
1 & 3/4 cups almond flour
1/4 cup coconut flour
1 tbsp maca powder (optional)
1/2 cup any granulated sweetener of your choice (I used a majority erythritol with some granulated stevia mix)
Zest of 1 lemon
1/4 tsp salt
1 & 1/2 tsp baking powder
1/3 cup coconut oil (melted)
1/3 cup unsweetened almond milk
Juice of 1 lemon (approx. 2-3 tbsp)
3 large eggs
1/2 tsp vanilla paste (or extract)
6 oz (3/4 cup) fresh blueberries (I see no reason why you couldn’t use frozen)
1.) Preheat oven to 350F and line muffin tin.
2.) Mix together dry ingredients. Then add wet ingredients and mix until combined. Incorporate blueberries last.
3.) Fill muffin tins almost to the top. These muffins don’t rise too much, so just try to fill all 12 muffin tins evenly.
4.) Bake 25-35 minutes until golden brown on top (check so the bottoms don’t burn). Cool on wire rack.
Macros per 1 muffin (calculated using the brand nutrition info I had…so these might differ with other brand ingredients)
15.75g Total Fat
7.75g Total Carbs
3.5g Dietary Fiber
4.25 NET CARBS