KETO INSTANT POT BLUEBERRY MUFFINS

INGREDIENTS:

  • 1 ½ tbsp butter melted
  • 1 tsp vanilla extract
  • ⅓ cup fresh blueberries
  • ⅓ cup coconut flour
  • 1 ½  tbsp golden flaxseed meal
  • 4 ½ tbsp erythritol sweetener, I used Swerve, (or  use coconut sugar for Paleo)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp sea salt
  • ⅓  cup unsweetened almond milk
  • 2 large eggs, beaten
    KETO INSTANT POT BLUEBERRY MUFFINS

DIRECTIONS:

  1. In a large mixing bowl combine: coconut flour, flaxseed meal, erythritol sweetener, baking powder, baking soda and sea salt. Mix and break up any clumps and set aside.
  2. In a medium-sized mixing bowl combine almond milk, eggs, melted butter, and vanilla extract. Mix thoroughly.
  3. Add the wet mixture to the dry mixture and mix until clump free. Gently fold in the blueberries. Set aside.
  4. Source Blog>>https://beautyandthefoodie.com/keto-instant-pot-blueberry-muffins/

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