Hospitality, Friendship, Encouragement

Tuesday, March 10, 2020

Recipe: Low Carb/Gluten Free/Keto Blueberry Muffins


The bridesmaids are having a Coffee Cafe theme for Rachel's bridal shower.  Scones, muffins, and donuts are being served at the event which starts at 3:00pm.

Some of the guests are gluten free and I'm trying to eat low carb so I found this recipe on Pinterest.

The source link below the photo above takes you to Wholesome Yum's website and you can find the recipe there.  But like all food bloggers now, you have to read FOREVER to get to the recipe, so I'm sharing it here - 

  1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
  2. In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
  3. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
  4. Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

I'm going to give these a try for our co-op on Thursday, and see how everyone likes them.  If they are a winner, I'll make them for the shower!

Do you have a good gluten free/low carb/keto recipe for muffins or scones?  I'd love to have it if you do!


  1. That recipe looks very similar to how I made scones this morning. Folding in SF chocolate chips rather than blueberries. It also took less eggs and less flour but turned out well. I will try this!

  2. Yum, I love blueberries! I don't eat low carb, but I do watch calories. I love the erythritol sugar substitute, it's not quite and sweet as some of the others, and no aftertaste, that's what I love. What a great idea for a shower...have fun!!

  3. They look delicious! And what a clever shower theme... I don't recognize most of those ingredients though....😊


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