Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated monk fruit sweetener (or any keto-friendly sweetener of your choice)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, eggs, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving, makes 12 muffins):
- Calories: ~180 kcal
- Total Fat: ~15g
- Saturated Fat: ~7g
- Cholesterol: ~47mg
- Sodium: ~120mg
- Total Carbohydrates: ~7g
- Dietary Fiber: ~3g
- Sugars: ~2g
- Protein: ~6g
