Keto Berry Muffin Sugar And Gluten Free Recipes

KETO CINNAMON SUGAR MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease muffin tin and set aside.
• In a medium sized mixing bowl, beat butter, powdered sweetener, and vanilla together.
• Add eggs and milk. Mix well and set aside.
• In a seperate mixing bowl, whisk or sift dry ingredients together including almond flour, flaxseed, baking powder, cinnamon, ginger, and nutmeg.
• Mix dry ingredients into wet ingredients until well blended.
• Evenly distribute the batter into muffin tins.
• Bake 18 to 20 minutes or until a toothpick inserted comes out clean.
• While muffins are cooling, combine granular sweetner and cinnamon in a small bowl.
• Brush muffins with butter on all sides, place into the cinnamon sugar mixture, and roll to coat. Repeat with all muffins.
• Store in an airtight container up to 1 week.

LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR

Steps:

• 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.)
• In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
• Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
• 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.

SUGAR FREE BREAKFAST MUFFINS (ONE BOWL, KETO, GRAIN-FREE, GLUTEN-FREE, 30 MINUTE RECIPE)

Steps:

• Pre-heat oven to 350°F. Line a muffin pan with 9 liners (I like these nonstick silicone liners).
• In a large bowl, whisk together the dry ingredients.
• Then make a well in the center and add in the wet ingredients. Mix to combine.
• Fill the liners with 1/4 cup mix.
• Bake for 20 minutes or until puffed up and golden.
• Remove from the oven, let cool and enjoy.
• Store in an airtight container in the fridge for a week. Toast to reheat.