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Blueberry Muffin Keto Friendly - Healthy Alternative to Gluten Version

This keto friendly healthy version of a blueberry muffin is moist, and full of blissful flavor and is also gluten free.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: angelicasage, blueberry, gluten free, healthy, keto, low carb, low carbohydrate, low sugar, muffin, recipe, wellness
Servings: 12


  • 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.


Photo by Deeana Garcia