INGREDIENTS

• 3 cups almond flour

• 5 tbsp. coconut flour

• 3/4 cup sugar substitute (I use Swerve)

• 1 tbsp.  baking powder

• 1 tsp.  baking soda

• 1 tsp.  kosher salt

• 1/3 cup melted butter

• 7 tbsp.  coconut oil (melted/liquified)

• 3 large eggs

• 1/2 cup unsweetened applesauce

• 2 tsp.  pure vanilla extract

• 2/3 cups fresh blueberries

• Zest of 1/2 lemon (optional, but recommended)

DIRECTIONS

1.     Preheat oven to 350° and line a 12-cup muffin pan with cupcake liners.

2.    In a large bowl, whisk to combine almond flour, coconut flour, sugar substitute, baking powder, baking soda, and salt. Whisk in melted butter, coconut oil, eggs, applesauce, and vanilla extract until just combined.

3.    Gently fold blueberries in and add lemon zest (if using) until evenly distributed. Scoop equal amounts of batter (I like to use an ice cream scoop) into each cupcake liner and bake until slightly golden. Use the toothpick method which is inserting a toothpick into the center of a muffin and if it comes out clean, it’s done. Approx. 23 minutes. Let cool slightly before serving.

Common Questions

Q. Can I add other fruits?

A. Yes! Raspberries, strawberries, and blackberries would all be great substitutes. Just be sure to stay away from fruits with higher carbs like apples, pears, or bananas.

Q. What can I do to avoid that fake sugar aftertaste?

Many keto-approved sweeteners can have kind of that fake/erythritol aftertaste. Try dry spices like cinnamon, cloves, or nutmeg. (Go easy on the latter, it's strong!) You can also add in lemon, lime, or orange zest or even more coconut flour/oil (very little). The more you've got going on, the less you'll taste the sugar replacement.