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Low Carb Blueberry Muffins (Dairy Free, Gluten Free, Keto)

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 muffins
Calories 208kcal
Author Jo Harding



  • Preheat the oven to 175C / 350F / 155C fan assisted. Separate the egg yolks from the eggs whites.
  • Mix the egg yolks, melted coconut oil (room temperature), lemon zest, juice and optional erythritol together in a mixing bowl.
  • Blitz the chia or flax seeds in a high speed blender. Add the almond and coconut flours, ground chia or flax, baking soda, coconut yoghurt and salt to the eggs. Mix to combine.
  • Whip the egg whites, either in a food processor or using an electric whisk. After 30 seconds add the cream of tartar or apple cider vinegar until light and fluffy with stiff peaks.
  • Fold the egg whites into the dough. Careful not to overwork as you don’t want to flatten the mixture. Fold through the blueberries. 
  • Line a non-stick muffin tray with a little coconut oil or if using muffin cases grease with a little oil to prevent sticking. Alternatively, you can use silicone cases. 
  • Bake in the oven for around 30 - 35 minutes until golden on top and you can insert and remove a skewer without any crumbs sticking. 
  • Allow to cool, approximately 10 minutes, then remove from the tin before serving.
  • Storage : room temperature for up to 4 days or freeze for 2 months


Net Carbs: 5g


Serving: 1muffin | Calories: 208kcal | Carbohydrates: 10g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 158mg | Potassium: 98mg | Fiber: 4g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg