Yummy and delicious keto chaffle blueberry muffins that will please any crowd.
These low carb chaffle muffins are moist and tasty.
No need to buy a waffle maker for these keto blueberry muffins…you just need a muffin tin.
Put a spin on those chaffle recipes with this new idea of a chuffin (cheese muffins).
The perfect muffin to make ahead for a keto grab and go breakfast or a treat or snack.
You won’t believe how good these muffins taste.
A healthy, gluten free and sugar free muffin recipe.
If you are looking for an easy and quick keto recipe for muffins then check this one out!
Get ready to check out the BEST keto chaffle blueberry muffins!
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How to make keto blueberry chaffle muffins
Preheat oven to 400F. Lightly grease a muffin tin.
Whisk eggs in a bowl.
Stir in cheese until well combined.
Add almond flour, baking powder, and erythritol. Mix well.
Fold in blueberries.
Divide the mixture into the muffin pan. Shake pan lightly to fill any gaps.
Bake for 10-12 minutes.
Serve
Enjoy
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- 3 Eggs
- 1.5 cups Shredded Mozzarella
- 1 cup Almond Flour
- 1 tsp Baking Powder
- 1 tbsp Erythritol
- 1/2 cup Frozen Blueberries, thawed
Instructions
- Preheat oven to 400F. Lightly grease a muffin tin.
- Whisk eggs in a bowl.
- Stir in cheese until well combined.
- Add almond flour, baking powder, and erythritol. Mix well.
- Fold in blueberries.
- Divide the mixture into the muffin pan. Shake pan lightly to fill any gaps.
- Bake for 10-12 minutes.
Recipe Notes
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Servings: 8
Nutritional Information:
Energy – 109 kcal
Protein – 6g(24%)
Fat – 8(66%)
Carbohydrates – 3 g(10%)
Fiber – 1 g
deedee says
These turned out good. Did add 3 minutes to time cause I used a silicone pan with a pan underneath it.