Keto Blueberry Muffin
This keto blueberry muffin is quick to make and works well as a simple grab-and-go breakfast or snack.
Ingredients
- 4 tbsp almond flour
- ½ tsp baking powder
- 1 large egg
- 1 tbsp butter melted
- 1 tbsp erythritol
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ cup blueberries
Instructions
- Preheat the oven to 200°C (390°F).
- Combine the melted butter, erythritol, vanilla extract, and egg in a mixing bowl and mix until smooth.
- Add the almond flour, baking powder, and cinnamon. Mix until a smooth batter forms.
- Fold in the blueberries gently to avoid crushing them.
- Grease an oven safe ramekin with butter and pour in the batter. Add a few extra blueberries on top if desired.
- Bake for 12–15 minutes until a toothpick inserted into the center comes out clean or with a few crumbs.
- Serve warm or at room temperature.
Video
Notes
Microwave Option: You can also cook the muffin in the microwave. Pour the batter into a microwave-safe ramekin and microwave on high for about 90 seconds, or until set.
Nutrition
Calories: 364kcalCarbohydrates: 10gProtein: 13gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 196mgSodium: 371mgPotassium: 85mgFiber: 4gSugar: 3gVitamin A: 625IUVitamin C: 2mgCalcium: 215mgIron: 2mg
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