Easy Dairy-Free Keto Paleo Blueberry Muffins

These keto blueberry muffins are extremely easy to make, golden and crispy on the outside and moist and fluffy on the inside. On top of that, they are dairy-free and gluten-free making them not only keto friendly but paleo too. Each muffin has only 2g net carbs.

Blueberry muffins with only 2g carbs.

Watch the quick video below where I show you how to make them.

Ingredients for the Keto Paleo Blueberry Muffins

They’re made with almond flour, and coconut flour which makes them gluten-free and very healthy. You can make these muffins with fresh or frozen blueberries. Don’t defrost the blueberries before adding them!

  • 3 eggs, room temperature
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 cup fresh blueberries
  • 1/2 tsp baking powder
  • 2 tbsp coconut cream or heavy whipping cream
  • 1/4 cup Erythritol or 1 tbsp liquid sweetener
  • 2 tbsp coconut oil or butter, melted
  • 1 tbsp lemon juice
  • 1/4 – 1/2 cup unsweetened plant-based milk (coconut milk or almond milk)

Coconut Cream Lemon Frosting

  • 1/2 cup (7 oz) coconut cream, chilled
  • a few stevia drops
  • 1/2 tsp vanilla extract (optional)
  • 1 tbsp fresh lemon juice

I love to make these blueberry muffins with butter and heavy whipping cream, but I decided to give a try and make them dairy-free. My boyfriend is on a dairy-free keto diet, trying to get rid of Candida Overgrowth. The muffins were a hit and took a few at work with him!!

These blueberry muffins are perfect for a quick breakfast paired with my 2 ingredients keto yogurt.

How to make Keto Paleo Blueberry Muffins? Instructions

  1. Preheat the oven to 360F/180C. Line a muffin tin with muffin cups and spray them with oil.
  2. In a bowl mix 3 eggs using a hand mixer until frothy.
  3. Add the coconut cream (or heavy whipping cream), the melted coconut oil, vanilla extract, and sweeter. Continue mixing for about 60 seconds.
  4. In a separate bowl combine the almond flour, coconut flour, and baking powder.
  5. Mix the flour with the egg mixture until well combined.
  6. Using a spatula, incorporate the blueberries into the batter.
  7. Divide the batter into 9 muffin cups and bake for 20-25 minutes.
  8. Let the blueberry muffins cool for about 5-10 minutes before serving.
  9. Meanwhile, prepare the coconut cream lemon frosting. Using a hand mixer whip the coconut cream, stevia drops, lemon juice, and vanilla extract until fluffy.
  10. Top each muffin with enough lemon frosting and enjoy!

TIP NO. 1: Sprinkle 1 tbsp Erythritol on the top of the muffins before baking them to make them crunchy and delicious.

TIP NO. 2. Use erythritol you want super moist blueberry muffins. I noticed that the texture is very different when I use erythritol: it’s moist and less dry.

How many carbs are in the keto blueberry muffins?

If you are wondering how many carbs are in each keto blueberry muffins I’ve got you covered. I try my best to provide accurate nutritional information of each recipe I post. With ingredients I used, each muffin has around 3g carbs, 1g fiber, so 2g net carbs*.

*Net Carbs = Total Carb Count – Dietary Fiber – Sugar Alcohols ( from Xylitol and Erythritol)

I hope you’ll try this recipe, and show me how it turned out by mentioning me on Instagram @myketoplate_ .

Keto Paleo Blueberry Scones with Lemon Coconut Frosting

Easy Dairy-Free Keto Paleo Blueberry Muffins

These blueberry muffins are extremely easy to make, golden and crispy on the outside and moist and fluffy on the inside. On top of that, they are dairy-free and gluten-free making them not only keto friendly but paleo too.
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Course: Dessert
Keyword: blueberry, muffins, paleo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins
Calories: 102kcal
Author: Joanna

Ingredients

  • 3 eggs room temperature
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 cup fresh blueberries
  • 1/2 tsp baking powder
  • 2 tbsp coconut cream or heavy whipping cream
  • 1/4 cup Erythritol or 1 tbsp liquid sweetener
  • 2 tbsp melted coconut oil or butter
  • 1 tbsp lemon juice
  • 1/4 – 1/2 cup unsweetened plant based milk coconut milk or almond milk

Coconut Cream Lemon Frosting

  • 1/2 cup (7 oz) coconut cream chilled
  • a few stevia drops
  • 1/2 tsp vanilla extract optional
  • 1 tbsp fresh lemon juice

Instructions

  • In a bowl mix 3 eggs using a hand mixer until frothy.
  • Add the coconut cream (or heavy whipping cream), the melted coconut oil, vanilla extract, and sweeter. Continue mixing for about 60 seconds.
  • In a separate bowl combine the almond flour, coconut flour, and baking powder.
  • Mix the flour with the egg mixture until well combined. Slowly add unsweetened coconut milk or almond milk little by little. 
  • Using a spatula, incorporate the blueberries into the batter.
  • Divide the batter into 9 muffin cups and bake for 20-25 minutes.
  • Let the blueberry muffins cool for about 5-10 minutes before serving.
  • Meanwhile, prepare the coconut cream lemon frosting. Using a hand mixer whip the coconut cream, stevia drops, lemon juice, and vanilla extract until fluffy.
  • Top each muffin with enough lemon frosting and enjoy!
Tried this recipe?Mention @MyketoPlate_ or tag #myketoplate!

Nutrition

Nutrition Facts
Easy Dairy-Free Keto Paleo Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 102 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 54mg18%
Sodium 24mg1%
Potassium 31mg1%
Carbohydrates 3g1%
Fiber 1g4%
Protein 3g6%
Vitamin A 80IU2%
Vitamin C 0.5mg1%
Calcium 21mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
These keto blueberry muffins are extremely easy to make, golden and crispy on the outside and moist and fluffy on the inside. On top of that, they are dairy-free and gluten-free making them not only keto friendly but paleo too.  Each muffin has only 2g net carbs.

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