A recipe with many fats and few carbohydrates, therefore suitable for those who follow a ketogenic diet. Easy to make and really good, these blueberry muffins are sugar-free and lactose-free.
Ingredients for 12 muffins:
- 280g almond flour
- 100g erythrol
- 8g gluten-free yeast
- a pinch of salt
- 73g coconut oil
- 3 large eggs
- 83g unsweetened almond milk
- 1 teaspoon of vanilla extract
- 125g of fresh blueberries
Preparation :
Preheat the oven to 180° and prepare a silicone mold for 12 muffins (or 10 if you prefer them bigger)
In a bowl mix together the almond flour, erythrol, baking powder and salt.
Gradually add the softened coconut oil, almond milk, eggs and vanilla extract while mixing. Combine the blueberries.
Distribute in the molds and cook for about 20/25 minutes until they are golden brown and inserting a toothpick in the center comes out clean.
Per portion:
217 calories | 19g fat | 7g protein | 6g carbohydrates | 3g fibers | 2g sugars
