Keto

Keto Blueberry Muffins - Gluten Free, Low Carb & Paleo

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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 fiancΓ©, 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.

Ingredients

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

Method

  1. Preheat oven to 180 degrees.

  2. In a medium size mixing bowl, combine almond meal, coconut flour, baking powder, walnuts and natvia.

  3. In a seperate smaller bowl, whisk eggs and stir in vanilla, almond milk and melted butter.

  4. Pour wet ingredients into flour mixture and combine.

  5. Scoop into 10-12 muffin patties and bake for 25-35 minutes or until golden.

Keto Zucchini Fritters

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If you’re looking for a light summer meal without compromising on taste, try my 4-ingredient zucchini fritters! They can be added to any meal prep or eaten as a snack.

Gluten Free | Keto Friendly | Vegetarian

Ingredients

1 zucchini, grated

1 spring onion, thinly sliced

1/4 cup almond meal

1 organic egg

Salt, pepper and basil to taste

Avocado and Greek yoghurt to serve

Method

  1. Combine zucchini, spring onion and almond meal in a small mixing bowl.

  2. Season with salt, pepper and basil.

  3. Whisk egg and add to the mixture.

  4. In olive oil, scoop mixture with a spoon and flatten. Fry on both sides until browned.

  5. Serve with avocado and Greek yoghurt.