Donut Shaped Keto Blueberry Muffins
Blueberry muffins are back and better than ever! I love keto blueberry banana muffins but adding berries to low-carb baked goods can cause them to become soggy. I finally found a solution; a small number of freeze-dried berries add all the flavor and color of fresh berries but instead of adding more moisture to the mix, they actually help absorb moisture.
Equipment
- 6 Silicone Donut Molds
Ingredients
- 2largeegg(s)
- 2ozsour cream
- 2ozsalted buttermelted
- 2tbspgranulated erythritol
- 1servingBanana Keto Chow(or 1 scoop)
- 1tbspcoconut flour
- 1/2tspbaking soda
- 1/4cupfreeze-dried blueberries10 grams
Instructions
- Oil the donut molds well and arrange them on a baking sheet.
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the eggs in a large mixing bowl, add the sour cream, melted butter, and erythritol and blend together.
- Add the Keto Chow, coconut flour and baking soda and mix into the egg mixture. Stir in the freeze-dried blueberries.
- Divide the batter among the prepared donut molds filling up the molds so that the batter lightly covers the center of donut mold. This will result in a muffin top when the donuts rise in the oven.
- Bake until the donuts are golden-brown and spring back when lightly touched, about 25 minutes.
- Transfer them to a cooling rack and allow to cool completely.
- Serve warm or cold.
Notes
Photos by Sarah DeYoung
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.
