Keto Blueberry Muffins
Super moist Keto Blueberry Muffins with Lemon Glaze. Don’t skip on muffins just because you are following Keto or Paleo, be sure to give this recipe a try.
Servings Prep Time
12muffins 5minutes
Cook Time Passive Time
20minutes 25-30minutes
Servings Prep Time
12muffins 5minutes
Cook Time Passive Time
20minutes 25-30minutes
Blueberry Muffin
Lemon Glaze
  1. Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
  2. In a medium bowl, whisk together the almond flour, Monk Fruit sweetener, baking powder, and salt.
  3. In a large bowl, whisk together the eggs, pure vanilla, almond milk, and melted ghee.
  4. Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
  5. Fold in the blueberries.
  6. Spoon the batter evenly into the paper liners.
  7. Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.
  8. Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
  9. Meanwhile, make the glaze by mixing together the Paleo confectioners’ sugar, lemon juice and zest, coconut butter and almond milk. Here you will add more almond milk or confectioners’ sugar to get the desired consistency. (I like mine to be a little thicker and not super runny).
  10. Drizzle each muffin with the glaze and lemon zest before serving.
  11. If leftovers, store in an airtight container. Will last up to
Recipe Notes

RECIPE NOTE: To make Paleo confectioners’ sugar, put 1/3 cup Monk Fruit Sweetener and 2 teaspoons tapioca or arrowroot flour in a high-speed blender and blend until it becomes a powder-like consistency. Also, feel free to use Swerve Powdered Sugar (It is Keto and Paleo)

Note: Make sure the egg and almond milk is at room temperature to prevent clumping.