Keto Almond Blueberry muffins

Prep time 15 minutes, baking time 15 minutes, makes 12 muffins


These  Almond  Blueberry Muffins are moist and delicious, a gluten-free, and lower-carb, keto friendly dessert, or  snack for any time of the day.


  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 stick of butter ( 113 g), melted
  • 3 eggs
  • 1 cup almond milk
  • 1/3 cup sliced almonds
  • 2 tsp baking powdrer
  • 1 tsp vanilla extract
  • 1/3 cup erythritol (any sugar substitute)
  • 1 tbsp erythritol , 2 tbsp almond milk for glaze
  • 1/3 cup blueberries
  • pinch of salt


  1. Preheat the oven to 350 degree F/ 180 C. Line your muffin tray with cupcake liners
  2. In the mixing bowl  whisk together eggs, almond milk, vanilla extract,  erythritol and butter
  3. In separate bowl sift almond flour, coconut flour, baking powder and to egg mixture and stir well to create a lump-free batter.
  4. Gently fold in blueberries, and then using an ice cream scoop, fill the muffin tray evenly.
  5.  Place the tray of muffins in the middle rack of your oven and bake for 15 minutes, or until an inserted toothpick comes out clean.
  6. Take  muffins out of oven and let them cook for 5 minutes,
  7. Meanwhile mix 1 tbsp with 2 tbsp of almond milk. Drizzle glaze over muffins and sprinkle with almond flakes.
  8. To achieve best taste and texture, cool completely before eating, about 30 minutes.