Mini Blueberry Pancake Muffins

These mini blueberry pancake muffins are a delightful twist on traditional pancakes, perfect for a fun and portable keto breakfast. They are low in carbs, packed with blueberries, and easy to make ahead for busy mornings.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons erythritol or preferred keto-friendly sweetener
• 1 teaspoon baking powder
• Pinch of salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries

Instructions:

Preheat your oven to 350F 175C and grease a muffin tin or line with paper liners

In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt

Add eggs, almond milk, melted coconut oil, and vanilla extract

Stir until well combined

Gently fold in the fresh blueberries

Pour the batter into the prepared muffin tin, filling each cavity about 2/3 full

Bake for 15-18 minutes or until the muffins are set and golden brown around the edges

Allow the muffins to cool slightly before removing from the tin

Enjoy warm or at room temperature