Happy snow day, New England! We are expected to get about 12+ inches here so we are cozied up inside, relaxing. and baking (of course). There is no better activities to do when you are stuck inside. A lot of you from Instgram have been asking for more keto-friendly recipes. And when you ask, I deliver! I whipped up a batch of these this morning so these are still a work in progress texture-wise, but they are DELICIOUS.
Below, you’ll see the recipe with keto modifications where the star ** symbols are. The Paleo version uses tapioca flour while the keto version uses a bit of coconut flour. The finished product may look a little different than my photos depending which version you try. I chose to make these Paleo. Please let me know how it goes if you decide to make these and post photos in the comments below, or tag me on Instgram!
Paleo/Keto Blueberry Muffins
(paleo, keto)
Serves 12
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour or 1 tablespoon coconut flour for keto**
- 3 eggs, room temperature
- 3/4 cup honey or 1/2 cup powdered sweetener + 2 tablespoons full fat coconut milk for keto**
- 2 tablespoons butter or coconut oil, melted
- 1 tablespoon pure vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup fresh blueberries (not frozen)
Process:
(Preheat oven to 350°)
1. In a large mixing bowl, sift together almond flour, tapioca flour or coconut flour, baking powder, and sea salt.
2. In a medium sized mixing bowl, mix together eggs, honey or powdered sweetener, coconut milk (if making keto version), vanilla extract, lemon juice, melted butter or coconut oil, and lemon zest.
3. Slowly combine wet ingredients in to dry and mix until batter is as smooth as possible.
4. Gently fold in blueberries.
5. Divide mixture into 12 muffin liners (**I used silicone, but if you don’t, be sure to spray with your favorite baking spray!**)
6. Bake for 18-22 minutes until a toothpick comes out clean and muffins are golden brown.
