Keto Coconut flour blueberry muffins are a tasty way to enjoy a low-carb and gluten-free treat. They’re perfect for a keto diet since coconut flour is low in carbohydrates and high in fiber.
Coconut flour is also nutrient-dense, rich in healthy saturated fats that help balance blood sugar levels and aid metabolism. It’s also gluten-free, making it an ideal choice for people with gluten sensitivities.
When it comes to baking with coconut flour, there are a few things to keep in mind. Coconut flour absorbs more liquid than other flours, so it’s essential to measure accurately and sift it before use. The sifting process helps prevent clumps from forming in the batter.
Additionally, coconut flour can make the final product dry, so it’s vital to add enough moisture to the batter to ensure the muffins are moist and tender.
To make keto coconut flour blueberry muffins, you’ll need coconut flour, baking powder, eggs, coconut oil, vanilla extract, almond milk, a pinch of salt, and blueberries.
If you prefer, you can use butter instead of coconut oil. If you don’t have blueberries, you can use other berries such as raspberries or strawberries, or sugar-free chocolate chips or chopped nuts like walnuts or pecans.
When baking the muffins, it’s essential to preheat the oven to 350 degrees Fahrenheit / 180 Celsius and line the muffin pan with paper liners.
Half-fill each cup with the dough and place the remaining blueberries on top of the muffins for decoration. Bake for approximately 25 minutes or until the muffins are golden brown on top and a toothpick inserted comes out clean.
Here are some more benefits of the ingredients used in this recipe for those following a keto diet:
- Almond milk: Almond milk is a great dairy-free and low-carb option for those following a keto diet. It is low in calories and carbs, and high in healthy fats and vitamin E.
- Coconut oil: Coconut oil is high in medium-chain triglycerides (MCTs), which are quickly metabolized by the body and used for energy. It also contains lauric acid, which has antibacterial and antiviral properties.
- Eggs: Eggs are a great source of protein and healthy fats, making them a staple in a keto diet. They also contain essential nutrients like vitamin D, choline, and selenium.
- Blueberries: Blueberries are low in carbs and high in antioxidants, making them a great fruit option for those on a keto diet. They also contain fiber, which helps with digestion and can help you feel full longer.
- Coconut flour: Coconut flour is a low-carb and gluten-free alternative to wheat flour. It is high in fiber and healthy fats, and is more filling than other flours.
- Stevia: Stevia is a natural, zero-calorie sweetener that is safe for those on a keto diet. It doesn’t affect blood sugar levels and can be used in place of sugar in many recipes.
Keto blueberry muffins with coconut flourCourse: Breakfast, SnacksCuisine: American, British
These keto coconut flour blueberry muffins are gluten-free, low-carb, and delicious. Made with nutrient-dense coconut flour, they’re perfect for a healthy breakfast or snack on the go.
- Preheat the oven to 350 degrees Fahrenheit / 180 Celsius.
- Sift coconut flour into a bowl to prevent clumps.
- Add baking powder, eggs, melted coconut oil, vanilla extract, almond milk, and sweetener to the bowl.
- Blend well until the batter is smooth. If the batter is too thick, add a little more almond milk to reach the desired consistency.
- Stir in the blueberries, keeping a few back for decorating.
- Line a muffin pan with paper liners and half-fill each cup with the batter.
- Place the remaining blueberries on top of the muffins for decoration.
- Bake for approximately 25 minutes or until the muffins are golden brown on top and a toothpick inserted comes out clean.
- Allow the muffins to cool before serving.
- If the batter is too thick, add a little more almond milk to reach the desired consistency.
- To prolong the shelf life of muffins, it’s recommended to store them in an airtight container in the refrigerator for several days or freeze them for future consumption.
- If you notice an “eggy” flavor in low-carb baked goods, reducing the number of egg yolks used in the recipe by 2-3 can help mitigate this taste.
8 servings per container
- Amount Per ServingCalories216
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Dietary Fiber 4.3g 18%
- Sugars 1.7g
- Protein 7.1g 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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