Greatest plates · Breakfast

Keto Blueberry Muffins (Almond Flour)

Name: Keto Blueberry Muffins (Almond Flour)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 250 g blanched almond flour; 100 g monk fruit allulose sweetener; 1.5 tsp baking powder; ¼ tsp sea salt; 80 g unsalted butter, melted; or coconut oil for dairy-free; 80 ml unsweetened almond milk, at room temperature; 3 eggs, large, at room temperature; ½ tsp vanilla extract; 110 g blueberries, fresh

Blueberries folded through an almond-flour batter mixed in a single bowl, sweetened with monk fruit rather than sugar. Soft, lightly sweet and quick to put together.

Serves 12Prep 10 minCook 20 minBreakfast

Containsdairy · egg · nuts

Inspired by a recipe from Wholesome Yum ↗

Protein 13%Carbs 11%Fat 76%

About 220 kcal a serve — 7 g protein, 6 g carbs, 19 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 12

Method

Heat and line

Preheat

Preheat the oven to 177°C (350°F). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners — use 12 for lower carbs, or 10 for larger muffin tops.

177°C

Whisk the dry

Mix all

In a large bowl, stir together the almond flour, sweetener, baking powder and sea salt, breaking up any lumps with a whisk.

In the bowlWhisk dry →

blanched almond flour

monk fruit allulose sweetener

baking powder

sea salt

Add the wet

Stir in

Mix in the melted butter or coconut oil, almond milk, eggs and vanilla extract until you have a smooth, thick batter.

In the bowlStir in →

unsalted butter

unsweetened almond milk

eggs

vanilla extract

Fold in berries

Fold

Gently fold in the blueberries, being careful not to smash them. Save a few to dot on top if you like.

In the bowlFold in →

blueberries

Fill the tin

Scoop

Distribute the batter evenly among the muffin cups, filling each well.

Bake

Bake for 20-25 minutes, until the tops are golden and a toothpick inserted in the centre comes out clean.

20-25 min · 177°C

Cool

Rest

The muffins will feel very soft but firm up as they cool. Let them cool on a rack for at least 10-15 minutes before enjoying, as the texture improves.

Cook's noteUse room-temperature eggs and almond milk so the melted butter doesn't solidify and lump the batter.

Estimated per serve

220 kcal · 7 g protein · 6 g carbs · 19 g fatestimates, within ~10%

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Greatest plates · Breakfast

Keto Blueberry Muffins (Almond Flour)

Blueberries folded through an almond-flour batter mixed in a single bowl, sweetened with monk fruit rather than sugar. Soft, lightly sweet and quick to put together.

Serves 12Prep 10 minCook 20 minBreakfast

Containsdairy · egg · nuts

Inspired by a recipe from Wholesome Yum ↗

Protein 13%Carbs 11%Fat 76%

About 220 kcal a serve — 7 g protein, 6 g carbs, 19 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 12

Method

Heat and line

Preheat

Preheat the oven to 177°C (350°F). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners — use 12 for lower carbs, or 10 for larger muffin tops.

177°C

Whisk the dry

Mix all

In a large bowl, stir together the almond flour, sweetener, baking powder and sea salt, breaking up any lumps with a whisk.

In the bowlWhisk dry →

blanched almond flour

monk fruit allulose sweetener

baking powder

sea salt

Add the wet

Stir in

Mix in the melted butter or coconut oil, almond milk, eggs and vanilla extract until you have a smooth, thick batter.

In the bowlStir in →

unsalted butter

unsweetened almond milk

eggs

vanilla extract

Fold in berries

Fold

Gently fold in the blueberries, being careful not to smash them. Save a few to dot on top if you like.

In the bowlFold in →

blueberries

Fill the tin

Scoop

Distribute the batter evenly among the muffin cups, filling each well.

Bake

Bake for 20-25 minutes, until the tops are golden and a toothpick inserted in the centre comes out clean.

20-25 min · 177°C

Cool

Rest

The muffins will feel very soft but firm up as they cool. Let them cool on a rack for at least 10-15 minutes before enjoying, as the texture improves.

Cook's noteUse room-temperature eggs and almond milk so the melted butter doesn't solidify and lump the batter.

Estimated per serve

220 kcal · 7 g protein · 6 g carbs · 19 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe

High Protein Egg White Muffins with Turkey Bacon
American · Breakfast
Banana Nut Protein Oats
American · Breakfast
Berry Baked Oatmeal
American · Breakfast
3-Ingredient Banana Pancakes
American · Breakfast

Cookies

Ingredients

Method

Heat and line

Whisk the dry

Add the wet

Fold in berries

Fill the tin

Bake

Cool

More recipes like this

Ingredients

Method

Heat and line

Whisk the dry

Add the wet

Fold in berries

Fill the tin

Bake

Cool

More recipes like this