Keto blueberry muffins that have the texture of regular muffins, but are low carb and gluten free. At 4 net carbs per muffin, they’re a great part of a LCHF diet.
I take my low carb baking seriously. If I’m going to spend extra carbs indulging in a low carb treat, it’d better be good. I think these keto blueberry muffins are VERY good. We can all agree that low carb baked goods are different than the “real thing” – not bad, just different. These low carb blueberry muffins may lack that starchy stick-to-the-teeth mouth feel inherent in regular muffins, but they are so soft and fluffy you’d be hard pressed to tell the difference.
Coconut flour is the grain free flour alternative of choice for these muffins. It’s low in carbs, high in fiber, and well tolerated by many who suffer with nut allergies. Coconut flour produces soft and fluffy baked goods which have a mild coconut flavor. I especially love it for low carb quick bread and muffin recipes like chocolate zucchini muffins and these great gluten free blueberry muffins.
When using coconut flour, convention is to use lots of eggs to help add structure with their protein content and trap air. But the large amount of eggs causes baked goods to stick to pans like crazy, earning coconut flour a bum rap. To get around that problem I used a little cream cheese and a more traditional method of incorporating the ingredients. Make sure to let the muffins cool just a bit before gently removing from the pan and then store in the refrigerator. To enjoy, warm gently in the microwave. They’re terrific.
I’d like to sincerely thank Kyndra from Peace Love and Low Carb for inviting me to guest post on her blog. It’s the extreme generosity of popular bloggers, like Kyndra, that helps bring exposure to smaller blogs like Low Carb Maven.
Please read my tips for using coconut flour and get the recipe for these great ketogenic blueberry muffins at
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