Low Carb, No Sugar Blueberry Muffins
Prep time | 10 minutes
Cook time | 20 minutes
Category
Difficulty
Yields
Dessert or Snack
Easy
10-12 muffins
Ingredients
Muffins
- 2 cups almond flour, finely ground
- ¼ cup coconut flour
- ⅓ cup granulated erythritol/monk-fruit
- sweetener (adjust to taste)
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup melted butter, cooled slightly
- ¼ cup full-fat Greek yoghurt or sour cream
- 1 tsp vanilla extract
- ½ tsp lemon zest
- ¾ cup fresh or frozen blueberries
01
Preparation
Preheat oven to 175°C/347 F.
Line a 12-hole muffin tin with paper liners. In a large bowl, combine the almond flour, coconut flour, sweetener, baking powder and salt.
In another bowl, whisk together the eggs, melted butter, yoghurt, vanilla and lemon zest. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix. Gently fold through the blueberries. Divide the mixture between 10–12 muffin holes. For larger bakery-style muffins, use 10.
Line a 12-hole muffin tin with paper liners. In a large bowl, combine the almond flour, coconut flour, sweetener, baking powder and salt.
In another bowl, whisk together the eggs, melted butter, yoghurt, vanilla and lemon zest. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix. Gently fold through the blueberries. Divide the mixture between 10–12 muffin holes. For larger bakery-style muffins, use 10.
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02
Bake in the Oven
Bake for 18–22 minutes, until golden on top and a skewer inserted into the centre comes out mostly clean.
Allow to cool for about 10 minutes before removing from the tin.
03
Keto Frosting
Beat the softened cream cheese and butter together until smooth and fluffy.
Add the powdered sweetener gradually and beat until completely incorporated.
Add the vanilla and a pinch of salt.
Beat in 1 tablespoon of cream. Add the second tablespoon if you want a softer, more spreadable icing.
Beat for another 1–2 minutes until light and fluffy.
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04
Final touches and serving
Once your muffins are completely cool, spread or pipe the icing over the tops. Place a fresh blueberry on top.
keto vanilla cream cheese frosting
- 115 g full-fat cream cheese, softened
- 30 g unsalted butter, softened
- ½ cup powdered erythritol or monk-fruit/erythritol blend
- 1 tsp vanilla extract
- 1–2 tbsp heavy/thickened cream
- Pinch of salt
- ½ tsp finely grated lemon zest
Tip: Use powdered erythritol rather than granulated to keep the frosting smooth
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