Blueberry Keto Muffins
Blueberry Keto Muffins
1 1/2 cups finely ground blanched almond flour
2 teaspoonsbaking powder
2 large eggs
1/4 teaspoon pink himalayan salt
1/2 cup granular erythritol
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
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Muffin tin
1. Preheat oven to 350°F. Grease muffin pan.
2. In a small bowl, whisk together the almond flour, baking powder, erythitol, and pink himalayan salt.
3. In a medium-sized bowl, whisk the eggs, then stir in the sour cream and vanilla extract. Slowly add the flour mixture, stirring with a spoon until the batter is smooth. Gently add in blueberries.
4. Pour batter into muffin pan, filling each well about 3/4 full. Bake for 25 - 30 minutes, until a toothpick inserted in middle of muffin comes out clean. Allow muffins to cool before removing from pan.
2. In a small bowl, whisk together the almond flour, baking powder, erythitol, and pink himalayan salt.
3. In a medium-sized bowl, whisk the eggs, then stir in the sour cream and vanilla extract. Slowly add the flour mixture, stirring with a spoon until the batter is smooth. Gently add in blueberries.
4. Pour batter into muffin pan, filling each well about 3/4 full. Bake for 25 - 30 minutes, until a toothpick inserted in middle of muffin comes out clean. Allow muffins to cool before removing from pan.
