Low Carb Blueberry Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • Ingredients:
  • 2½ cups almond flour
  • ⅓ cup Swerve or your favorite low carb sweetener
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ⅓ cup oil
  • ⅓ cup your favorite unsweetened milk or water (I used coconut milk)
  • 3 large eggs
  • 1 tsp vanilla
  • ½ cup fresh blueberries
  1. Preheat the oven to 350’ F.
  2. Line a 12 cup muffin pan with paper liners.
  3. In a large bowl blend together the almond flour, Swerve, baking powder, baking soda, salt, oil, milk eggs, and vanilla until combined.
  4. Gently fold in the blueberries and scoop an equal amount of batter into each liner.
  5. Bake at 350’F for about 18 to 20 minutes.
  6. Let the muffins cool before serving. These can be stored for a couple days in the fridge or a couple months in the freezer. Enjoy!
Recipe by The Home and Travel Cafe at https://homeandtravelcafe.com/low-carb-blueberry-muffins/