Keto Low Carb. Paleo Blueberry Muffins with Almond Flour

I've tried and been disappointed in many low carb and keto muffin recipes. So many are dense, dry or pasty in texture and only rise a small amount. These are like real muffins! They rise to the top of the pan if not slightly above, have a light texture but are not airy like a cupcake (they are muffins after all) and a wonderful crumb texture. Not to mention they taste amazing.

I did make a few changes to the original recipe https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/ . I decreased the almond flour and added some very finely ground flax. I like the fiber flax has and the Omega-3's. If your flax isn't super fine like flour, process it in a coffee mill or mini-drink blender until very fine. I also added a pinch of stevia. I've found I can taste erythritol but when I add a bit of stevia it balances the erythritol flavor and I increased the baking powder a little to compensate for the heavier flax. I also added a hint of lemon. I like the flavor of lemon and blueberry together but you can omit it if you don't want a hint of lemon, or increase the amount if you want a stronger flavor.

Keto Low Carb Paleo Blueberry Muffins Recipe with Almond Flour 3.35 net carbs per muffin 2 cups (scooped) blanched almond flour (105 gm each) (I use this brand) 1/2 cup finely ground golden flax meal (46 gm) (I grind my own using this brand) 1/2 cup erythritol (48 gm) (I use this brand) 2 tsp. non-GMO Gluten Free baking powder (I use this brand) 1/4 tsp. unrefined sea salt (I use this brand) 1/8 tsp. stevia (equivalent to 2 tablespoons sugar) (I use this brand) 2 envelopes True lemon powder, optional 1/3 cup coconut oil or butter, measured solid then melted (I use this brand) 3 lg. eggs, at room temperature 1/3 cup unsweetened almond milk or any unsweetened plant based milk 1/2 tsp. vanilla extract 3/4 cup fresh or frozen blueberries (unthawed) 1. Preheat the oven to 350° F/177° C). Line a muffin pan with 12 silicone or parchment paper muffin liners. 2. n a large bowl, combine almond flour, flax, erythritol, baking powder, sea salt, stevia and True Lemon, if using; mix well. 3. In a medium microwave safe bowl, melt coconut oil or butter. Add eggs, milk and vanilla; whisk until thoroughly blended. Add to dry ingredients; stir just until well blended. Gently stir in blueberries. Scoop or spoon a scant 1/4 cupful into each silicone cup or parchment liner. 4. Bake 23-28 minutes or until a wooden pick inserted in center tests clean. Cool in pan 5 minutes before removing to wire rack to cool completely. Servings: 12 Nutrition Facts: Serving size: 1/12 of a recipe (2 ounces) 1 muffin The sweeteners and optional ingredients are not included in the recipe nutrition data as the sweeteners don't affect blood sugar. Amount Per Serving Calories 196.89 Calories From Fat (75%) 148.55 Total Fat 17.74g Saturated Fat 6.25g Cholesterol 46.5mg Sodium 127.4mg Potassium 24.67mg <1% Total Carbohydrates 6.75g Fiber 3.4g Sugar 1.61g Protein 6.36g