Keto Blueberry Muffins Recipe:

1 cup fresh or frozen blueberries
2 1/2 cups almond flour (use a finely ground one for best results)
4 eggs
1/2 cup Besti Monk Fruit Allulose Blend (or another keto sweetener of your choice)
1/4 cup butter, melted
1/4 cup unsweetened almond milk
2 tsp baking powder
1 tsp vanilla extract
1/4 tsp sea salt

Directions:

Preheat the oven to 350°F. Line a muffin tin with parchment paper liners or silicone liners and spray with cooking spray if needed.
In a large bowl, whisk the eggs with a hand mixer or a whisk until frothy. Add the butter, almond milk, sweetener and vanilla and whisk until well combined.
Add the almond flour, baking powder and salt and stir until a smooth batter forms. Gently fold in the blueberries with a spatula.
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full. Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let the muffins cool slightly in the pan before transferring to a wire rack to cool completely. Enjoy!

Macros per muffin (makes 12):
3g net carbs (5g total carbs – 2g fiber)
215 calories
7g protein
18g fat

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