When you crave something sweet for breakfast, but you want it to be healthy and keto-friendly...

Kcal: 560 • Proteins: 12 g • Fat: 55 g • Carbs: 12 g

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  • Preparation Time

    10 minutes

  • Baking Time

    20 minutes

  • Difficulty Rating

    1

  • Health Level

    4

  • Serves

    4
By Leah Baumann
Total Shares 0

Ingredients

  • 3 eggs (129 g)
  • Coconut milk, ⅔ cup (136 g)
  • Almond flour, 1 cup (84 g)
  • Butter, 5 ounces (140 g)
  • Blueberries, fresh or frozen/unsweetened, ½ cup (74 g)
  • Vanilla extract, ½ tsp (3 g)
  • Stevia, 4 packets (4 g)
  • Baking powder, 1½ tsp (5 g)
  • Table salt, ⅓ teaspoon (3 g)

Instructions

  1. Preheat oven to 350°F/180°C, and mist or brush a 6-cup jumbo muffin tin with coconut oil.
  2. In a bowl combine almond flour, vanilla extract, baking powder, Stevia and salt. Mix well.
  3. In a separate bowl, combine the eggs, coconut milk and butter. Mix well until smooth.
  4. Once done, combine the mixtures of the two bowls in one and stir.
  5. Add the blueberries and mix carefully.
  6. Pour ⅞ cup / 200 ml batter into each of four muffin cups.
  7. Bake 20 minutes approximately or until the muffin tops are golden-brown.
  • Exchanges per Serving: ½ Carb, 1½ Protein, 9 Fat
  • Serving Size: 1 jumbo muffin (¼ recipe)

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Comments 61

  6. babypuppy

    I, too, just tried this recipe, and when I followed the instructions, my batter came out completely liquid, so I just added another cup of almond flour, making it 2 cups in total, and they came out okay although they look nothing like the picture on this recipe. I also coated the blueberries with almond flour but they still sank to the bottom. The people who write these recipes really should test them first before publishing them on the website.

  16. bunnielynn

    Made this morning. Definitely a different texture. Very rich, and felt like I was eating a blueberry quiche. If I make this again will definitely try a bit more flour. Has potential, flavor was decent but “muffin” needs some work.

  18. Jody912

    I think the muffin recipe was very good when adjusting almond flour to 2 1/2 cups from 1 cup. But they are a bit dry and crumbly, maybe I need to adjust something else? Also, I have a question about the quantity as well. Using 2 1/2 cups of almond flour I was actually able to fill 12 of my medium sized muffin pans. Does that mean the quantity per serving should change or is one serving now 3 muffins? I have to say I was very full and satisfied after 2. Thanks!

    • Ossie-Sharon

      Hi, Jody. Thanks so much for that feedback. Hopefully improvement can be attained by reducing the almond flour to 2 cups? That way will make it more affordable, too, as almonds are expensive.
      To answer your serving question, no it would mean that the recipe now makes 6 servings (5 if you use only 2 cups of almond flour)

  19. AndreaDuncan

    There is something wrong with this recipe. If you make it exactly how it reads it turns out very liquid and blueberries fall to the bottom. Its a very expensive recipe to end up being a flop. Please recheck and maybe bake it yourself to see what the problem might be. I have had success with the other recipes I have tried on this site so I feel like some measurement may be off with this one.

  20. Lucidgls

    I made these muffins for breakfast today I followed the instructions exactly. The batter was liquid so I wasn’t sure if they would turn out or if this was going to be a waste of ingredients. I had to bake them for 35 minutes for them to set and they weren’t golden brown. The berries had fallen to the bottom. I thought they had a bland taste and were more like a crustless quiche. The leftovers need to be refrigerated.

    • Ossie-Sharon

      Hi, Ritak65. We don’t recommend Splenda (sucralose) or any other artificial sweetener, because they can work against your efforts here. If you don’t like Stevia, try erythritol – note that blends of Stevia with erythritol (such as Truvia) taste similar to Splenda.

    • Ossie-Sharon

      Hi, Ronnie9999. Using real sugar or honey can reduce the ketogenic nature of a food, so be aware. In many of our keto recipes, you can get away with adding about a teaspoon of sugar or honey per serving (in this particular recipe, even 2 teaspoons per serving, or 8 teaspoons for the entire recipe).
      If you have this question about specific recipes, just post there, and I will tell you how much you can add.

  24. Jeanqueen

    I will make these again, with a minor revision. I’ll use a little less salt and a little more swerve. They were good. I couldn’t find an equivalent for a packet of Stevia so I guessed and guessed wrong. Keep up the good work.

    • Jeanqueen

      I didn’t read any of the comments, and therefore, I was very confused as to how to proportion the mix. Could you please update your instructions to include the size of muffins, how many it makes. Also, I think it would be beneficial for newcomers to know that when mixing the liquid ingredients it is important to beat the butter smooth, then add the eggs and mix well, then add the coconut milk. Unfortunately, I didn’t do that and the liquids didn’t mix well. I am really looking forward to tasting the muffins when they are baked. What I like is that I can have a larger muffin. Thank you so much for the recipe. I think they will be good because other recipes have been very good.

    • Ossie-Sharon

      Hi, debnemo63. We don’t work with calories in this program, but rather with meeting nutritional needs. All Trim Down Club recipes (and some from our Clubmembers) have exchange information at the end. These exchanges translate to the following approximate values:
      1 carbohydrate exchange = 15 grams of carbohydrates + up to 3 grams of protein
      1 protein exchange = 7 grams of protein + up to 5 grams of fat
      1 fat exchange = 5 grams of fat
      1 fruit exchange = 15 grams of carbohydrates
      1 vegetable exchange = 5 grams of carbohydrates + up to 2 grams of protein
      1 sweet exchange = up to 15 grams of carbohydrates + up to 5 grams of fat
      1 free exchange = up to 5 grams of carbohydrates or up to 2 grams of protein or fat
      So each serving of this recipe (1 muffin) yields 3.5 grams of protein + 15 grams of fat.

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