Keto Blueberry Mini Muffins


1/2 cup unsweetened almond milk

2 tablespoons melted coconut oil

2 tablespoons sugar free sweetener

1 teaspoon vanilla extract

1 3/4 cups almond flour

1 teaspoon baking soda

pinch of salt

3 large eggs

1/2 cup blueberries fresh or thawed frozen


Pre-heat oven to 350 degrees. Grease a mini muffin tin.

To a blender, add almond milk, melted coconut oil, sweetener, and vanilla extract.

Add almond flour, baking soda, and a pinch of salt on top. Pulse a few times until just blended.

Add the eggs and blend for about a minute until batter is fully incorporated.

Pour into the mini muffin pan, about 3/4 of the way full. Add a few blueberries to each muffin tin.

Bake for about 14-15 minutes until slightly browned and cooked through. Sprinkle with some granulated sugar free sweetener add a dab of butter if you'd like.

Transfer to a cooling rack. Serve warm or let cool to store for later. 

Can store in freezer in a freezer bag for a quick on the go snack or breakfast too.