Keto Blueberry Muffins

Sarah

These jumbo keto blueberry muffins are soft & moist, bakery-style, with a cinnamon streusel topping. Only 4g net carbs per muffin!

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Prep Time 20

Cook Time 20

Course Breakfast, Dessert, Snack

Cuisine American

Servings muffins

Calories 177kcal

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Ingredients

Muffins:

1 ¼ cups blanched almond flour 140g
6 tbsp coconut flour 42g
⅔ cup granulated allulose sweetener 127g
2 tsp baking powder 8g
¼ tsp baking soda 1.5g
½ tsp salt 3g
½ cup sour cream 120g
3 large eggs
¼ cup avocado oil 60ml
1 tsp vanilla extract 5ml
½ cup fresh or frozen blueberries 70g

Streusel:

1 ½ tbsp salted butter 21g
1 tbsp coconut flour 7g
⅓ cup granulated allulose sweetener 64g
1 tbsp cinnamon 8g

Instructions

Preheat oven to 375°F. Line a muffin tin with paper liners.
In a bowl, combine all dry ingredients. In a separate mixing bowl, combine sour cream, eggs, oil, and vanilla. Add dry into wet. Mix until smooth. Gently fold in blueberries.
Spoon batter into muffin cups until each one is almost full.
Mix streusel ingredients in a small bowl until crumbly. Crumble evenly over muffins.
Bake 18-20 minutes. Allow to cool. Enjoy!
Pictured topped with softened cream cheese mixed with blue spirulina powder.

Nutrition

Calories: 177kcalCarbohydrates: 7gProtein: 5gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 50mgSodium: 229mgPotassium: 36mgFiber: 3gSugar: 2gVitamin A: 168IUVitamin C: 1mgCalcium: 87mgIron: 1mg

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