Keto Blackberry Crumble Muffins

These muffins are packed with the delicious flavour of a berry crumble, but with none of the sugar or grains! Enjoy them as a snack, with a coffee in the morning, or even heat them a few seconds in the microwave, then top with a scoop of keto vanilla ice cream… 🤤

Ingredients

1 cup almond flour
1 cup blackberries, halved
1/2 cup unsweetened almond milk
1/4 cup coconut flour
1/4 cup, plus 1 Tbsp golden monkfruit sweetener, divided
1/4 cup coconut oil, melted
1 large egg
1 Tbsp lemon juice
2 tsp baking powder
1/2 tsp vanilla extract

Crumble
1/4 cup almond flour
1/4 cup butter, chilled
2 Tbsp hemp seeds
2 Tbsp golden monkfruit sweetener

Yields: 12 muffins
Per serving* (per muffin):
Calories: 186
Net carbs: 2
Protein (grams): 4
Fat (grams): 16

Prep time: 15 min
Cook time: 45 min
Total time: 1 hr 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a large bowl, combine the almond and coconut flours, 1/4 cup of monkfruit and baking powder.

Pour the melted coconut oil over the mixture, then add the almond milk, egg and vanilla extract.

Divide the muffin batter between 12 muffin molds. You can use silicone molds, muffin liners or grease the mold.

Bake 30 min.

While the muffins bake, prepare the blackberries. In a medium bowl, toss together the blackberries, lemon juice and
1 Tbsp of monkfruit. Set aside.

Remove the muffins from the oven and top them with the blackberries, dividing the mixture over them.

In a seperate small bowl, prepare the crumble by combining the almond flour, hemp seeds and monkfruit. Grate the chilled butter into the crumble mixture and toss lightly.

Top the muffins with the crumble, dividing the almond flour and hemp seed mixture over them.

Return the muffins to the oven, and bake another 15 min or until the tops are golden.

Remove from the oven and allow them to cool at room temperature at least 30 min.

Store in the fridge or freeze to enjoy at a later date.

TIP: Warmthe muffin in the microwave for 30 seconds, then top it with a spoonful of keto vanilla ice cream to make it “à la mode”!