Keto Blueberry Muffins

Keto Blueberry Muffins

Ingredients

• 2 1/2 cup almond flour ((finely ground, 280 g))
• 1/4 tsp baking powder ((finely ground, 280 g))
• 1/2 tsp salt ((finely ground, 280 g))
• 1/4 cup unsalted butter ((finely ground, 280 g))
• 3/4 cup heavy cream ((finely ground, 280 g))
• 1/4 tsp almond extract ((finely ground, 280 g))
• 4 drop liquid stevia ((finely ground, 280 g))
• 1/2 tsp baking soda ((finely ground, 280 g))
• 1/2 cup blueberries ((finely ground, 280 g))

Instructions

1. Heat your oven to 375 °F/190 ºC and line a muffin pan with 9 liners, or use a silicone muffin pan.
2. Whisk together almond flour, baking powder and salt.
3. In a large bowl, whisk together butter, heavy cream, egg, almond extract, stevia and baking soda until smooth.
4. Combine the almond flour mixture with the bowl of wet ingredients, stirring gently to combine.
5. The batter will be thick.
6. Spoon the batter into the muffin tin, filling the cups almost to the top (this recipe makes 9 muffins).
7. Bake until the muffins are lightly browned on top and a toothpick inserted into a muffin comes out clean, about 16 minutes.
8. Allow muffins cool for 10 minutes in the pan before eating.
9. For optimal freshness, store these keto muffins in the refrigerator