DirectionsStep1Preheat oven to 375° F and line a muffin tin with 12 paper baking cups.Step2In a large bowl, whisk together the eggs and then add the greek yogurt, vanilla extract, and sweetener. Mix until well combined.Step3Add the almond flour and baking powder to the bowl and mix until well combined.Step4Dump in about a cup of fresh blueberries and gently stir them into the batter. Reserve some of your blueberries to top the muffins with later.Step5Evenly distribute the batter between the baking cups, filling them up almost full. Top each one with a few extra blueberries if you'd like.Step6Bake on one of the lower racks for 20-25 minutes or until the muffins are golden brown and firm to the touch.Step7Allow the hot muffins to cool on the counter for at least 10 minutes before removing from the pan. Enjoy immediately or store in an air tight container for up to 3 daysIngredientsIngredients4 Eggs½ cupPlain Greek Yogurt1 teaspoonVanilla Extract3 cupsAlmond Flour⅔ cupSwerve Sweetener1 tablespoonBaking Powderadd cupsFresh BlueberriesFrom instrupix.comRecipeDirectionsIngredientsExplore furtherAlmond Flour Blueberry Muffins (Low Carb & Gluten Free …foolproofliving.comAlmond Flour Blueberry Muffins - A Modern Homesteadamodernhomestead.comKeto Blueberry Muffins (Coconut Flour) - Low Carb Mavenlowcarbmaven.comKeto Blueberry Muffins With Almond Flour – Melanie Cooksmelaniecooks.comSuper Simple Almond Flour Keto Muffins KetoDiet Blogketodietapp.comRecommended to you based on what's popular • Feedback
Low Carb Keto Blueberry Muffins With Almond Flour
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WEBThese Best Ever Low Carb Blueberry Muffins are fluffy and sweet, with a classic muffin texture – gluten-free, sugar-free, and only 3 grams of net carbs per muffin! Ingredients. …
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