Keto macadamia and blueberry muffins

Keto macadamia and blueberry muffins with macadamia nuts, eggs, butter and blueberries: moist, nutty and easy to bake for a low-carb treat.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 590 kcal per serving
• Protein: 12 g
• Fat: 55 g
• Carbs: 10 g

Ingredients

• 100g macadamia nuts
• 2 organic eggs
• 40g butter
• 50g blueberries
• 1 tsp baking powder

Method

You’ll need: oven · muffin tin · food processor

1. Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with paper cases.
2. Grind the macadamia nuts in a food processor to a fine nut flour. Take care not to blend for too long, so it doesn't turn into nut butter.
3. Melt the butter gently and stir it thoroughly with the eggs until smooth.
4. Work in the macadamia flour and baking powder. Finally, carefully fold in the blueberries so they stay as whole as possible.
5. Divide the batter between the cases and bake the muffins at 180 °C for 18–20 min, until golden and springy to the touch.
6. Leave the keto macadamia and blueberry muffins to cool briefly and serve lukewarm or completely cooled.

Good to know

These muffins are soft, nutty and pleasantly moist. They're a good fit when you want to bake something sweet without much effort.

Swaps

Butter → ghee (lower in lactose, stable at high heat) | Blueberries → raspberries (usually a little more fibre, often a little less sugar) | Macadamia nuts → almonds (more protein and fibre) | Butter → avocado oil (more monounsaturated fats)

Allergens

Contains tree nuts, eggs and milk. For small children, only with caution because of the whole berries and nut allergies; during pregnancy it's generally suitable with fresh, cleanly washed ingredients.