Looking for a deliciously wonderful and healthy dessert? Try our no-sugar, keto-friendly low-carb blueberry muffin recipe -- with or without icing. And yes, other berries work too!

Scrumptious Low-Carb, Keto, No-Sugar Blueberry Muffin Recipe

From the kitchen of Dr. Randall Hansen

What follows is a very easy recipe for making delicious no-sugar, low-carb, keto-friendly blueberry muffins, made with almond flour, Swerve, and coconut products. It takes about 20 minutes of prep time, and another 25 minutes for baking.

Makes 24 muffins

This recipe is for yummy, no-sugar blueberry muffins -- but we do add a keto icing to the basic recipe during the holidays.

Ingredients

• 1/2 cup organic butter, softened

• 1 8 oz. organic cream cheese, softened

• 1/2 cup Swerve Granular (granular erythritol)

• 1/2 cup powdered erythritol

• 4 eggs

• 1 teaspoon of pure vanilla (and/or almond) extract

• 1 1/2 cups unsweetened shredded coconut

• 1/2 cup coconut milk

• 3+ cups of almond flour

• 1 teaspoon baking powder

• 1-2 cups (packages) of blueberries (or raspberries, or combination of berries)

Directions

1. Preheat oven to 330F. Place cupcake papers in 4 six-muffin or 2 12-muffin muffin tins

2. Cream butter, cream cheese, Swerve, and stevia until light and fluffy. Beat in eggs, coconut milk, vanilla, and shredded coconut.

3. Mix flour, baking powder, and flaxseed into another bowl; blend into the creamed mixture, mixing well.

4. Add blueberries; mix to the consistency you want.

5. Fill each muffin cup about three-quarters with batter.

6. Bake 22 to 25 minutes, until lightly brown and/or muffins are spongy in texture.

7. Let cool and add icing, if desired.

Optional Icing Ingredients

• 1/4 cup coconut milk

• 1 teaspoon of pure vanilla

• 1/2+ cup powdered erythritol

Icing Directions

1. Add erythritol to the coconut milk, whisking constantly, adding enough erythritol to make a thick icing.

2. Spoon or use a spatula to spread on muffins.