Here’s a special recipe that bring crowds over to Sweet Laurel: Cake, Coffee + Tea! We love how obsessed our customers are with these muffins. As an added bonus, these muffins can be baked off, placed in a container or freezer bag and frozen! With a thaw or quick reheat in the oven, they’re perfect for breakfast on the go.
Xoxo, Laurel
Keto Blueberry Muffin
Ingredients for the muffins
2 ½ cups almond flour
½ tsp pink salt
½ tsp baking soda
2 eggs
¼ cup coconut or almond milk
⅓ cup coconut oil (melted) or avocado oil
1 tsbp flax seed, freshly ground
½ cup Lakanto monkfruit sweetener*
½ cup blueberries
Directions for the muffins
Preheat oven to 350 and prepare a muffin pan by lining with cupcake liners.
In a bowl, combine eggs, almond or coconut milk, and oil. Mix until thoroughly combined.
Add in almond flour, pink salt, baking soda, Lakanto sweetener and flax seeds. After mixing well, stir into the egg mixture. Fold in blueberries gently.
Pour into prepared tins.
Ingredients for the topping
1/2 cup almond flour
2 tbsp coconut oil
1 tsp Lakanto monk fruit sweetener
Pinch of cinnamon
Directions for the topping
Prepare topping with almond flour, monk fruit and coconut oil. Gently press into crumbly dough with fingers. Set aside.
Top the muffins with topping and baked about 25 minutes, or until lightly golden brown.
Allow to cool and enjoy.
*Note about Lakanto Monk Fruit Sweetener: This recipe was desinged to use this particular brand of monk fruit. Not all monk fruit sweeteners are created equal, so I suggest using this brand which can be found on Amazon or on their website.
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