Keto Friendly Blueberry Poppyseed Muffins

8 01 2019

I have a lot of friends who are following a Keto diet and I enjoy finding recipes that will satisfy their requirements and are delicious. For a New Year’s day brunch, I made these blueberry muffins and they were a big hit. In fact, I made regular blueberry muffins as well but the Keto ones were voted the unanimous winners by Keto and non-Keto diners alike. So these are a keeper. They are light and moist and have plenty of blueberries. This makes one dozen muffins.


2 1/2 cups blanched almond flour

1/2 cup Erythritol or Xylitol ( or any of your favorite granulated sweetener)

1 1/2 tsp baking powder

1/4 tsp salt

1 tbsp. poppy seeds

1/3 cup melted butter

1/3 cup unsweetened almond milk

3 large eggs

1/2 tsp vanilla extract (or you can use lemon extract if you prefer)

(If using lemon extract, add a little lemon zest as well)

3/4 cup blueberries


Preheat the oven to 375 degrees. Line a muffin pan with paper liners.

In a large bowl, stir together the almond flour, erythritol, baking powder, poppy seeds and sea salt.

In a separate bowl, mix together the butter, almond milk, eggs and vanilla (or lemon) extract. (Add in lemon zest if using lemon extract). Mix the liquid ingredients into the dry ingredients. Fold in the blueberries.

Distribute the batter evenly among the muffin cups. Bake about 15 – 20 minutes, until the top is golden and an inserted toothpick comes out clean. If the top is getting too golden before the center is cook, just gently lay a sheet of aluminum foil over the top to keep them from browning further.




One response

10 01 2019
Ruth-Anne Winifred

They look delicious Katherine! x

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