These keto muffins are a tasty option for those who follow a ketogenic or diet low in carbohydrates. This recipe is gluten free and sugar free. It’s perfect for a back to school/work lunchbox snack, is high in fibre and will help you get through any 3pm slump! (without the coffee).
I made these muffins today to be eaten as snacks through out the week and can say that they got the tick of approval from my fiancé, so much so that he told me I should share it on here!
For this batch, I used organic grassfed butter, but to make it completely dairy free, you can swap it with coconut oil.
2 1/2 cups almond meal
2 tbsp coconut flour
1/3 cup chopped walnuts
3 organic eggs
1/4 cup + 1 tbsp organic grass-fed butter
1/4 cup + 1 tbsp Natvia (or any granulated natural sweetener, adjust quantity to taste)
1 cup organic frozen blueberries
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1/2 cup organic unsweetened almond milk
Preheat oven to 180 degrees.
In a medium size mixing bowl, combine almond meal, coconut flour, baking powder, walnuts and natvia.
In a seperate smaller bowl, whisk eggs and stir in vanilla, almond milk and melted butter.
Pour wet ingredients into flour mixture and combine.
Scoop into 10-12 muffin patties and bake for 25-35 minutes or until golden.