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  2. ingredients!

    2 1/2 cup Blanched almond flour
    1/2 cup Erythritol (or any granulated sweetener)
    1 1/2 tsp Gluten-free baking powder
    1/4 tsp Sea salt (optional, but recommended) I did not use any.
    1/3 cup Coconut oil (measured solid, then melted; can also use butter). I used ghee.
    1/3 cup Unsweetened almond milk
    3 large Eggs
    1/2 tsp Vanilla extract. I used a full teaspoon.
    3/4 cup Blueberries

    Preheat the oven to 350 degrees F
    Line a muffin pan with 12 silicone or parchment paper muffin liners.
    In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
    Mix in the melted coconut oil/ghee, almond milk, eggs, and vanilla extract. Fold in the blueberries.
    Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

    Nutrition Facts
    Amount per serving.
    Fat 19g
    Protein 7g
    Total Carbs 6g
    Net Carbs 3g
    Fiber 3g
    Sugar 2g

    **thank you for your time , if you want more recipes you can visit my website** [My Easy Keto recipes](

  3. What’s the difference between these and the other Blueberry muffins recipe you just posted? Is it just two different recipes? Why post both? Are you trying to increase traffic to your website?

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