These keto blueberry muffins are soft, moist, and perfectly balanced with just the right touch of natural sweetness. Made with low-carb ingredients, they deliver the comforting flavor of classic muffins without the sugar spike. Juicy blueberries add bursts of freshness in every bite, while the tender crumb keeps them light and satisfying. They’re ideal for a quick breakfast, a mid-day snack, or a guilt-free dessert. Enjoy a wholesome, bakery-style treat that fits seamlessly into a keto lifestyle.
Ingredients
- 1/4 cup plus 2 tablespoons sour cream
- 3 large eggs, room temperature
- 1 tablespoon grated lemon zest
- 1 teaspoon lemon extract
- 2-1/2 cups almond flour
- 1/2 cup plus 2 teaspoons granulated zero calorie sweetener (Swerve), divided
- 1/3 cup whey protein powder
- 2 teaspoons baking powder
- Dash salt
- 1 cup fresh or frozen unsweetened blueberries
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 325°. In a large bowl, Combine sour cream, eggs, lemon zest and lemon extract until smooth.
- In a small bowl, whisk almond flour, 1/2 cup sweetener, whey powder, baking powder and salt. Add to wet mixture until just combined. Fold in blueberries. Scoop into 12 paper-lined muffin cups.
- In a small bowl, combine remaining 2 teaspoons sweetener and cinnamon, sprinkle over muffins.
- Bake 23-26 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.
