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An easy low carb and keto recipe for blueberry muffins made with almond flour.

Keto blueberry muffins in foil wrappers on a white plate



  • 1 cup blanched almond flour (4 oz wt.)
  • 5 tbsp heavy whipping cream (2 1/2 oz wt.)
  • 1/3 cup fresh blueberries (1 1/2 oz wt.)
  • 2 tbsp swerve sweetener (1 oz wt.)
  • 1 large egg, lightly beaten
  • 1/2 tbsp baking powder
  • 1/4 tsp table salt
  • nonstick cooking spray, for greasing liners



  1. Position a rack in the center of the oven. Preheat to 350 F. Prepare a muffin tin fitted with 4 liners. Grease with nonstick cooking spray.
  2. In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
  3. Add heavy cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.

  4. Gently fold in blueberries until well-distributed in the batter.
  5. Divide the batter among 4 muffin liners, filling each all the way to the top. Smooth the top with a spatula.
  6. Bake at 350 F until the tops are golden, about 25 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs. Let them cool a bit before serving.

Nutrition Info

This recipe yields 3.5 g net carbs per serving (1 muffin or 1/4 of the recipe).

Nutrition Facts Per Serving
Calories 260
Total Fat 23g 35%
   Saturated Fat 6g 28%
   Trans Fat 0g
Cholesterol 68mg 23%
Sodium 370mg 15%
Potassium 180mg 5%
Total Carb 7g 2%
   Dietary Fiber 3.5g 13%
   Sugars 2.5g
Protein 8g
Vitamin A 7% · Vitamin C 2% · Calcium 14% · Iron 7%

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