Keto Blackberry Muffins
Looking for a tasty keto muffin that’s low in carbs (but not on flavor)?! Look no further than these delicious keto blackberry muffins.
- 1/4 cup butter, softened
- 1/4 cup granulated erythritol
- 2 eggs
- 1 tbsp lemon juice
- 2 1/2 tsp lemon zest
- 1/4 tsp vanilla
- 1/3 cup coconut milk
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup blackberries, chopped roughly
Preheat the oven to 350 degrees.
In a large mixing bowl, combine the softened butter and granulated erythritol. Mix in the eggs, lemon juice, lemon zest, vanilla, and coconut milk.
Add the almond flour, salt, and baking powder. Stir until combined. Fold in the blackberries.
Bake at 350 degrees for 20 minutes, or until a knife pulls out clean. Enjoy topped with butter (or as is)!
These muffins are very subtly sweet. If you prefer a sweeter muffin, you can increase the amount of erythritol (no effect on net carb count) or the amount of blackberries (small effect on net carb count).
Nutrition analysis (approximate):
132 calories, 12 g fat, 4 g sat fat, 118 mg sodium, 7 g carb, 2 g fiber, 4 g sugar alcohol (1 g net carb per serving), 3.8 g protein, Vitamin A: 3%, Vitamin C: 4%, Calcium: 7%, Iron: 5%