Recipe: Low Carb/Gluten Free/Keto Blueberry Muffins

                                                                    source

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 - 

• 2 1/2 cup Blanched almond flour
• 1/2 cup Erythritol (or any granulated sweetener)
• 1 1/2 tsp Gluten-free baking powder
• 1/4 tsp Sea salt (optional, but recommended)
• 1/3 cup Coconut oil (measured solid, then melted; can also use butter)
• 1/3 cup Unsweetened almond milk
• 3 large Eggs
• 1/2 tsp Vanilla extract
• 3/4 cup Blueberries

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!