These Low-Carb Blueberry Almond Flax Muffins Are Keto-Approved
Enjoy these hearty low-carb muffins for breakfast or as a healthy keto snack.
Baking while following a low-carb, high-fat keto diet can be challenging, but it's doable with some healthy substitutes. While most muffin recipes out there contain grains (a no-no in a keto diet), this recipe uses nutrient-rich ground flaxseed meal and blanched almond flour as the base. (P.S. We also have a low-carb keto bread recipe.)
A keto diet limits certain fruits but allows berries in moderation, so these muffins are sweetened with some fresh blueberries. The recipe also calls for monk fruit, a zero-calorie sugar substitute native to Southeast Asia. The muffins incorporate coconut oil and almond butter for some added heart-healthy fat.
Blueberry Almond Flax Keto Muffins
Makes 12 muffins
- 2 eggs
- 1/4 cup melted coconut oil
- 1/4 cup creamy natural almond butter (or cashew butter, which is lower in sugar)
- 1/2 cup non-dairy milk
- 1/4 teaspoon almond extract
- 1 cup whole ground flaxseed meal
- 1 cup blanched almond flour
- 1/2 cup monk fruit sweetener
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup blueberries
- Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray or arrange muffin cups in the pan.
- In a small bowl, whisk the eggs together. Add the melted coconut oil, almond butter, milk, and almond extract.
- In another bowl, sift together the flaxseed meal, almond flour, monk fruit, salt, and baking powder. Pour the wet mixture into the bowl, and stir just until incorporated. Fold in the blueberries.
- Spoon the batter evenly into the muffin tin.
- Bake for 16 to 20 minutes, or until a toothpick comes out of the center of the muffins clean. Allow to slightly cool before removing the muffins from the tin.
Nutrition facts per 1 muffin: 230 calories, 19g fat, 5g saturated fat, 7g carbs, 4g fiber, 2g sugar, 9g protein