Ingredients
2 1/2
c.
almond flour
1/3
c.
keto friendly sugar (such as Swerve)
1 1/2
tsp.
baking powder
1/2
tsp.
baking soda
1/2
tsp.
kosher salt
1/3
c.
melted butter
1/3
c.
unsweetened almond milk
3
large eggs
1
tsp.
pure vanilla extract
2/3
c.
fresh blueberries
Zest of 1/2 lemon (optional)
Directions
- Preheat oven to 350° and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk to combine almond flour, Swerve, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
- Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving.
No comments:
Post a Comment