Today I’m sharing a simple and delicious low carb keto friendly recipe for blackberry muffins that is also gluten free. I made mini muffins but this recipe will work for full-sized muffins as well.
September!?! How did that happen? I can’t believe that the summer is wrapping up, school will be going back here next week, and it’s time to start getting ourselves into some semblance of a routine. Which means things like alarm clocks being set, lunches being packed, and breakfast being planned ahead. Eek!
The end of summer also brings so many early fall fruits and veggies that we look forward to enjoying fresh every year. Some late summer/early fall local favourites are local corn on the cob, fresh caught salmon, and blackberries picked off one of the multitude of wild blackberry bushes that we have in our area. We have a huge blackberry bush bordering the driveway at the cabin and our whole family has been taking advantage of it to fill up bowls and buckets full of this delicious, tart, late summer favourite fruit.
Blackberries are also really low in sugar so can be worked into a low-carb or keto diet plan without much effort. Today I’m sharing a simple and delicious low carb keto friendly recipe for blackberry muffins that is also gluten free. I made mini muffins but this recipe will work for full-sized muffins as well.
- 2.5 cups of pure, blanched almond flour (stirred or sifted)
- ⅓ cup Monk Fruit Sweetener
- ⅛ cup unsweetened shredded coconut
- Pinch of sea salt
- 1 tsp baking powder
- 1 cup + blackberries
- 3 eggs
- ⅓ cup melted butter or margarine (or coconut oil)
- 1 tsp vanilla
- Heat the oven to 350 and place a mini muffin/cupcake liner in each opening in your pans.
- Stir or sift the almond flour so that it is loose when you measure it - don't hard pack it into the measuring cups.
- Mix the dry ingredients with the almond flour, and then stir in the blackberries until they are coated.
- Mix the wet ingredients with a whisk and then stir them into the dry ingredients with a wooden spoon.
- Use a tablespoon to spoon the batter into the mini muffin cup liners so that the batter reaches to be nearly level with the top of the liner.
- Place a blackberry in the middle of each mini muffin.
- Optional: sprinkle with some additional unsweetened coconut.
- Bake for approximately 12-15 minutes until the tops are lightly browned. Remove from the oven and let cool in the pan for 5-10 minutes.
- Enjoy warm, or refrigerate for up to 3 days.
- For full sized muffins, increase the baking time to about 25-30 minutes. Should yield approximately 12 full sized muffins.
Some of my friends are sharing their fall recipes today as well!
Be sure to visit them by clicking on the links below the images…
Easy Apple Muffins with Crumb Topping at The DIY Mommy
Rustic Mini Apple Galettes at Tatertots and Jello
Pumpkin Chocolate Cheesecake Bars at Maison de Cinq
Pumpkin Sheet Pan Pancakes at A Pretty Life in the Suburbs
Delicious Beef Bourguignon Recipe at Paint Me Pink
Hearty Autumnal Yam Soup at This is Simplicite
Apple Pie Chia Pudding at Cherished Bliss
Baked Brie with Blueberries and Bacon at This is Our Bliss
Salmon with Sherry and Tomato Cream Sauce at Willow Street Interiors
Fall Pumpkin Coffee Cake Muffins at Inspiration for Moms
Baked Zucchini Donuts with Vanilla Glaze at Satori Design for Living
Pecan Spice Biscotti at My Sweet Savannah
Best Homemade Lasagne Recipe at The Handmade Home
Crispy Parmesan Fried Zucchini at Two Twenty One
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