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Prep time – 20mins


Cooking time – 25mins


Serves – 12

Dairy Free
Ketogenic Diet
Gluten Free
Soy Free
Ingredients Qty Protein Fat CHO
Almond flour - 3 cups 270g 51 144 12
Eggs, medium 3 16.5 13.5 1
Coconut milk, regular (20% fat) - 1/2 cup 120ml 2 24 3
Blueberries, frozen or fresh - 1 1/2 cups 180g 1 0 20
Erythritol - 1/2 cup 80g 0 0 0
Vanilla essence 1 tsp 0 0 0
Bicarbonate of soda 1 tsp 0 0 0
Total per serve 6g 15g 3g

Makes 12 Muffins
per Muffin – main ingredients only:     170 cal   /   700 kJ

Preheat the oven to 170 degrees. Grease a non-stick twelve hole muffin tin with butter or coconut oil.

• Combine the almond flour and baking soda in a bowl.
• Add the eggs, 1/2 cup of the blueberries, erythritol, coconut milk and vanilla essence to a food processor and process till mixed.
• Add the almond flour to the wet mixture and combine. Fold through the rest of the blueberries.
• Divide mixture across the muffin tin and place in the oven. Bake for 20-25 minutes, or until golden.
• Cool in the tin and when cool enough to handle, gently twist to loosen them.
• Cool on a cake rack then store in an airtight container. They can be frozen as well.

More about almond flour
Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is ground raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used in this recipe. Almond meal can be made at home if you have a blender or grinder. 1 cup of almonds will make about 1 1/4 – 1 1/3 cup of almond meal.