The Easiest Keto Muffins You’ll Ever Make!

Craving a warm, fluffy muffin but sticking to your keto lifestyle? Look no further! These Instant Pot Keto Blueberry Muffins are an absolute game-changer. Forget heating up the whole kitchen with your oven; this recipe uses the magic of your pressure cooker to steam-bake them to perfection. The result is an incredibly moist, tender muffin bursting with juicy blueberries and a bright hint of lemon. They’re the perfect low-carb breakfast, snack, or dessert that comes together in just 35 minutes!

Ingredients

• Dry
• 2 cups (224g) almond flour
• 1 cup (192g) Swerve or other granular erythritol sweetener
• 2/3 tsp baking powder
• ¼ tsp baking soda
• ½ tsp xanthan gumWet
• 3 large eggs, room temperature
• 1 cup (240ml) unsweetened almond milk
• 1 tbsp (14g) unsalted butter, softened
• 1 tbsp (14g) coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp freshly grated lemon zest
• ¼ cup (37g) fresh blueberries

Instructions

1. Directions1. In a large mixing bowl, whisk together the almond flour, Swerve, baking powder, baking soda, and xanthan gum.2. Gradually pour in the almond milk while mixing with an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition.3. Mix in the softened butter, melted coconut oil, vanilla extract, and fresh lemon zest until the batter is smooth and fully incorporated.4. Gently fold the fresh blueberries into the batter, being careful not to overmix.5. Divide the batter evenly among 6 cups of a silicone muffin or cupcake pan.6. Pour 1 cup of water into the inner pot of your Instant Pot and place the trivet inside.7. Carefully place the filled silicone pan on top of the trivet. Loosely cover the top of the pan with a piece of aluminum foil to prevent condensation from dripping onto the muffins.8. Secure the Instant Pot lid and turn the steam release handle to the ‘Sealing’ position.9. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 25 minutes at high pressure.10. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the handle to the ‘Venting’ position.11. After the pin drops, open the lid and gently lift the muffin pan out. Let the muffins cool completely in the pan before removing and serving, as they will firm up as they cool.

Nutritional Information

• Per Serving (1 Muffin):
• Calories: 223
• Total Fat: 20.4g
• Net Carbs: 3.8g
• Fiber: 2.9g
• Protein: 5.9g

Pro Tips

• for Perfect Muffins
• Use room temperature eggs and milk. This helps the combine more evenly, resulting in a smoother batter and a better, fluffier texture.
• Do not overmix the batter after adding the blueberries. Fold them in gently just until distributed to prevent them from bursting and turning the batter purple.
• The aluminum foil cover is crucial. It acts as a shield, preventing water from the Instant Pot’s condensation from dripping onto your muffins and making them soggy.
• Allow the muffins to cool completely before removing them from the silicone pan. Keto baked goods are very delicate when warm and need time to set and firm up properly.

FAQ

Q: Why are these keto muffins made in an Instant Pot instead of an oven
A: This recipe uses an Instant Pot to steam-bake the muffins, which creates an incredibly moist and tender texture. It’s also a great way to bake without heating up your entire kitchen.

Q: Why are my Instant Pot muffins soggy on top
A: Soggy tops are usually caused by condensation. The recipe advises loosely covering the muffin pan with aluminum foil to shield the batter from dripping water, ensuring they don’t become soggy.

Q: Can I use a different sweetener than Swerve
A: Yes, the recipe suggests you can use Swerve or another granular erythritol-based sweetener.

Q: Why did my keto muffins fall apart when I took them out of the pan
A: Keto baked goods made with almond flour are very delicate when warm. It is crucial to let the muffins cool completely in the pan before removing them. This allows them to set and firm up properly.