Show pageOld revisionsBacklinksBack to top This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong. ====== Name ====== Reference: https://www.paleorunningmomma.com/keto-blueberry-muffins-paleo/#wprm-recipe-container-25710 ===== Ingredients ===== * 3 eggs room temp * 1/2 cup smooth almond butter (a drippier one is best for this recipe) * 2 Tbsp dairy-free milk almond or coconut * 2 Tbsp melted coconut oil * 1/4 cup golden monkfruit * 2 tsp pure almond extract * 1 Tbsp lemon juice * 1 1/4 cups blanched almond flour * 3/4 tsp baking soda * 1/4 tsp sea salt * 1 cup blueberries divided ===== Directions ===== - Preheat your oven to 325 and line a 12 cup muffin pan with parchment liners. - In a large mixing bowl, whisk together the eggs, almond butter, milk, erythritol, vanilla, and lemon juice. - Add in the almond flour, baking soda, and salt and mix well with a spatula or spoon, don’t over-mix. - Fold in 2/3 of the blueberries, then spoon batter into muffin liners to make 12 muffins. Add remaining blueberries to the top of the batter. - Bake in the preheated oven for 18-20 minutes or until tops are browning and a toothpick inserted near the center of one comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire racks to cool completely. - Once cooled, serve or store loosely covered at room temperature for up to two days, or refrigerate or freeze to keep longer. recipes/keto/keto-blueberry-muffins.txt Last modified: 2022/02/06 23:11by jamin