Some mornings, we crave something sweet with our morning coffee. The problem is, most breakfast pastries usually have little to no nutritional benefits, and their high amount of sugar leave us hangry long before lunchtime. As much as we love a good cinnamon roll, chowing down on one isn’t exactly the best way to start the day. These muffins were MADE for those cravings. They’ve got protein, fruit, AND they’re sugar free. Win/win/win!
Can I add other fruits besides blueberries?
Yes! Raspberries, strawberries, and blackberries would all be great substitutes. Just be sure to stay away from fruits with higher carbs like apples, pears, or bananas.
What about nuts?
Totally! Just make sure you stick with higher-fat nuts like pecans, Brazil nuts, and macadamia nuts. Steer clear of pistachios, cashews, and almonds though.
What can I do to avoid that fake sugar aftertaste?
Many keto-approved sweeteners can have less than appealing aftertastes. To have that much-needed sweetness without sacrificing flavor, we say: go crazy with the add-ins! Vanilla or almond extract is a great way to add some complexity to your muffins. Try dry spices like cinnamon, cloves, or nutmeg. (Go easy on the latter, it’s strong!) You can also add in lemon, lime, or orange zest. The more you’ve got going on, the less you’ll taste the sugar replacements.
Can these be toasted?
Absolutely! If you really want to treat yourself, you can toast them in butter in a skillet. Simply melt a tablespoon or two of butter over medium heat in a small skillet and halve your muffin top to bottom. Place muffin halves cut-side down in the pan and let sit undisturbed until golden. 😍Best. Breakfast. Ever.
- 2 1/2 c. almond flour
- 1/3 c. keto friendly sugar (such as Swerve)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/3 c. melted butter
- 1/3 c. unsweetened almond milk
- 3 large eggs
- 1 tsp. pure vanilla extract
- 2/3 c. fresh blueberries
- Zest of 1/2 lemon (optional)
- Preheat oven to 350° and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk to combine almond flour, Swerve, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
- Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving.