(Bakery-Style!) Paleo & Keto Blueberry Muffins
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Gnom-Gnom · by Paola van der Hulst★ 5.0 (15)

(Bakery-Style!) Paleo & Keto Blueberry Muffins

NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 16%
CARBS 23G37% OF CAL
5G FIBER3G SUGAR15G OTHER
FAT 21G76% OF CAL
7G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender, delicious paleo and keto blueberry muffins topped with an almond streusel. Made with almond flour and keto-friendly sweetener, they work for any diet.

dessertamericanbaked goodgluten freeketopaleovegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 24 g almond flour
  • 12 g golden flaxseed meal
  • 1-2 tablespoons golden erythritol (or xylitol/allulose, to taste)
  • 1/2 teaspoon cinnamon
  • pinch kosher salt
  • 14 g unsalted grass-fed butter (cold)
  • 2 tablespoons freeze-dried blueberries (totally extra & optional!)
  • 64 g almond flour
  • 30 g golden flaxseed meal
  • 9 g psyllium husk powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum (or 1 tablespoon golden flaxseed meal)
  • 1/4 teaspoon kosher salt
  • 1/3 cup erythritol
  • 2 eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 42 g unsalted grass-fed butter (or coconut oil/ghee, melted & cooled)
  • 60 g sour or heavy cream (or full-fat coconut milk, at room temperature)
  • 70-140 g blueberries (fresh preferred)
PREP
20M
SODIUM
169MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.