Skip to content
✕

Subscribe and save extra 10%

AUSTRALIA WIDE SHIPPING $10 - FREE SHIPPING OVER $120

  • Home
  • Shop
    • Low Carb Keto Mixes
    • Value Bundles
    • SUBSCRIPTIONS
    • SALE
  • Recipes
  • About
    • About Us
    • Values
  • News
  • Stockists
  • Contact
    • FAQ
    • Reviews
Log in
  • Facebook
  • Instagram
  • YouTube
Simply Swap Foods
  • Home
    • Shop
      • Low Carb Keto Mixes
      • Value Bundles
      • SUBSCRIPTIONS
      • SALE
    • Recipes
      • About
        • About Us
        • Values
      • News
        • Stockists
          • Contact
            • FAQ
            • Reviews
          Log in Cart

          Item added to your cart

          RECENT SWEET POSTS

          • Baked berry cheesecakes
          • Low Carb Choc Peanut Fudge
          • Low Carb Choc Cheesecake Mousse

          RECENT SWEET POSTS

          • Baked berry cheesecakes
          • Low Carb Choc Peanut Fudge
          • Low Carb Choc Cheesecake Mousse

          RECENT SAVOURY POSTS

          • Low Carb Crunchy Crackers
          • Cauliflower Rice
          • Easy home-made mayo

          RECENT SAVOURY POSTS

          • Low Carb Crunchy Crackers
          • Cauliflower Rice
          • Easy home-made mayo

          RECENT ALLERGY FREE POSTS

          RECENT ALLERGY FREE POSTS

          Low Carb Keto Blueberry Muffins

          Low Carb Keto Blueberry Muffins

          PrintOctober 2020 Linda Martinucci

          Preparation time: 15 minutes

          Servings: 12 muffins 

          2 cups almond meal flour
          ½ cup dessicated coconut
          2 tsp baking powder 
          1/3 cup Lakanto monkfruit classic sweetener
          1½ cups blueberries, fresh or frozen
          ½ cup butter, melted
          2 tsp vanilla essence
          3 large eggs
          ¼ cup coconut milk or other preferred milk

          Preheat oven to 180°C and grease and line 12-hole muffin tray with paper cases (hint - spray paper cases with coconut oil so they don't stick to paper)

          1. Mix dry ingredients together well in a large mixing bowl, ensuring no lumps.
          2. Add blueberries to dry mixture and ensure they are coated with dry mix.
          3. In a separate bowl, whisk together melted butter, eggs, vanilla and coconut milk.
          4. Add all wet ingredients to dry ingredients and fold well to combine.
          5. Bake for 20-25 minutes or until muffins are lightly browned and spring back lightly when touched in centre. 
          6. Remove from oven and cool on wire rack.

           

          • Share on Facebook Opens in a new window.
          • Tweet on Twitter Opens in a new window.
          • Pin on Pinterest Opens in a new window.
          Back to blog

          Leave a comment

          Please note, comments need to be approved before they are published.

          Customer Care

          • About Us
          • Recipes
          • FAQ
          • Contact Us
          • Stockists
          • My Account

          Customer Care

          • About Us
          • Recipes
          • FAQ
          • Contact Us
          • Stockists
          • My Account

          Our Policies

          • Privacy policy
          • Refund policy
          • Shipping policy
          • Terms of service

          Our Policies

          • Privacy policy
          • Refund policy
          • Shipping policy
          • Terms of service
          • Facebook
          • Instagram
          • YouTube
          • Follow us on social media!
          © 2025, Simply Swap Foods
          Payment methods
          • Google Pay
          • Mastercard
          • PayPal
          • Shop Pay
          • Union Pay
          • Visa

          • Choosing a selection results in a full page refresh.