One of the food items I miss most living on a gluten free ketogenic diet is my morning fruit muffins. I just had to figure out a way to get this delicious morning breakfast staple back into my food repertoire. You can use fresh or frozen blueberries, or alternative use a blend of strawberries, blueberries and raspberries. Keep within these low sugar fruit alternatives if you are following a strict keto diet. This recipe is also a great gluten free alternative for those who cannot tolerate using flour and other grains in their daily meals.
Blueberry Muffin Keto Friendly - Healthy Alternative to Gluten Version
- 1/4 cup Ghee (melted) If you do not have Ghee or do not use Ghee you can use unsalted butter as an alternative.
- 2 Large Eggs Do not use Extra Large eggs
- 2 oz Softened Cream Cheese
- 1 1/2 Cups Extra fine almond flour Add your almond flour into a food processor for about 3 minutes to create a finer texture
- 1/4 Cup Plus 1 tbs of Erythritol Sweetener I recommend Sola brand.
- 1 tsp Vanilla extract
- 2 1/2 tsp Baking powder
- 1/4 tsp Nutmeg seasoning
- 1/2 tsp Salt
- 1 Cup Blueberries or mixed berries such as blueberry, raspberry and strawberries, fresh or frozen will work.
- Preheat your oven to 350*. Line a muffin tin with muffin cups.
- Mix melted Ghee or butter, eggs, sour cream and vanilla in a large bowl with a whisk just until mixed. Do not over mix the eggs.
- Add the almond flour, erythritol, baking powder, nutmeg and salt to the wet ingredients.
- Stir in the fruit.
- Add the muffin batter to the muffin cups and bake for about 25-30 minutes. Test with a toothpick. If it comes out clean, the muffins are cooked fully. Let sit and cool for at least 5-10 minutes before removing from the muffin pan. Store in an airtight container or freeze for later.
Below are some suggestions of certain ingredients if you are unable to find them in your local grocery stores: