Keto Blueberry Muffins are easy to make for breakfast or snacks. Each serving has 9g of protein and 4.4g of net carbs, making them light and fluffy.
Ingredient
– 5 ounces full fat plain Greek yogurt– 3 large egg– ½ teaspoon vanilla extract– ¼ teaspoon salt– 2 ½ cups almond flour– ½ cup Swerve Sweetener– ⅓ cup unflavoured whey protein– 2 teaspoon baking powder– Water to thin the batter, if needed– ½ cup fresh blueberrie
Direction
1
Preheat oven to 325F and line a muffin pan with 12 silicone or parchment liners.
2
Blend yogurt, eggs, vanilla, and salt until smooth.
Add almond flour, sweetener, protein powder, and baking powder and blend again until smooth.
3
Thin thick batter by adding 1 tablespoon of water at a time. The batter should be thick but pourable. Add blueberries by hand and divide the batter between muffin cups.
4
Bake 25–30 minutes until golden brown and firm to the touch. Remove and cool in pan.