keto blueberry muffin
Today we are making some keto blueberries yogurt muffins. Simple recipe, small batch and hope you will like this.
Ingredients
DRY INGREDIENTS
- 80 g almond flour
- 10 g coconut flour
- 50 g allulose
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 lemon zest
WET INGREDIENTS
- 2 eggs white
- 2 large eggs yolk
- 40 g salted butter
- 50 g Greek yogurt
- 1 tbsp heavy cream
- 1/4 tsp vanilla extract
fold in
- 90 g blueberries
Instructions
- Preheat oven to 200°C (392°F)
- In a mixing bowl, add in all dry ingredient.
- Zest a lemon into the dry ingredient.
- Rub the dry ingredients using hands to combine the lemon zest and dry ingredients together. Set aside
- With mixer, beat the egg whites until stiff peak. Set aside.
- In another mixing bowl, add in egg yolks, Greek yogurt, salted butter. Beat until the mixture becomes creamy.
- Add in vanilla extract and heavy cream and mix with spatula until mixture is smooth and well incorporated.
- Now, add in the dry ingredients into the batter and mix well.
- Now, put the batter back to the remaining meringue. Use "cut and fold" method and mix until the batter is well combined.
- 10 Lastly, fold in blueberries.
- Divide the batter into 8 muffins. We are using silicone mould.
- Bake at 180°C (356°F) for 14mins. Cover with aluminium foil if the surface start browning in your oven to over browning.
Video
Nutrition
Calories: 137.5kcalCarbohydrates: 4.7gProtein: 4.7gFat: 11.1g
Tried this recipe?Let us know how it was!