Keto Instant Pot Blueberry Muffins
Keto Instant Pot Blueberry Muffins are low carb, paleo, and gluten-free muffins bursting with fresh blueberries. Grain-free muffins made in the electric pressure cooker.
Keto Instant Pot Blueberry Muffins are low carb, paleo, and gluten-free muffins bursting with fresh blueberries. Grain-free muffins made in the electric pressure cooker.
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp butter melted
- 2 large eggs (beaten)
- â¼ tsp baking soda
- â…“ cup coconut flour
- 1 tbsp golden flaxseed meal
- 4 tbsp erythritol sweetener (i used swerve can also use coconut sugar for paleo option.)
- â…› tsp sea salt
- â…“ cup unsweetened almond milk
- â…“ cup fresh blueberries
- Carbohydrate 0.741940970900082 g
- Cholesterol 5.62829861218669 mg
- Fat 2.03811132002392 g
- Fiber 0 g
- Protein 0.471046735205681 g
- Saturated Fat 1.28929805592511 g
- Serving Size 1 1 Serving (17g)
- Sodium 27.974666643512 mg
- Sugar 0.741940970900082 g
- Trans Fat 0.140638041711817 g
- Calories 24 calories
Step-by-step
- In a large mixing bowl combine: coconut flour, flaxseed meal, erythritol sweetener, baking powder, baking soda and sea salt. Mix and break up any clumps and set aside.
- In a medium-sized mixing bowl combine almond milk, eggs, melted butter, and vanilla extract. Mix thoroughly.
- Add the wet mixture to the dry mixture and mix until clump free. Gently fold in the blueberries. Set aside.
- Pour 1 cup of water into the inner pot of the Instant Pot.
- Fill six reusable silicone cupcake baking liners ¾ of the way up with the muffin batter. The batter is thick, and you will need to press the dough down into the cups with your fingers.
- Place a 10-inch sheet of tin foil on top of the steamer rack. Place the muffin cups on top of the foil-lined rack and fold excess foil up around the sides of the muffins.
- Using the rack handles, lower the rack with the muffins into the inner pot of the Instant Pot
- Place a second sheet of tin foil over the top of the muffins to cover them.
- Close and lock the lid and turn the pressure release handle to Sealing.
- Select Pressure Cook (Manual) on High Pressure and set the timer for 20 minutes.
- Once cooking time is complete, use the Natural Release method for 10 minutes and then Quick Release the remaining pressure.
- Open the lid and remove tin foil cover.
- Using the rack handles, lift the rack with muffins out of the pot.
- Serve.
My Keto Instant Pot Blueberry Muffin Adventure: A Busy Mom's Guide to Guilt-Free Baking
As a busy mom juggling work, kids, and a never-ending to-do list, finding time for healthy, delicious meals can feel like a Herculean task. I crave those little moments of indulgence, but traditional muffins are often loaded with sugar and refined carbs, leaving me feeling sluggish and guilty. That's where my love affair with keto baking began, and specifically, these incredible Keto Instant Pot Blueberry Muffins.
I discovered the magic of the Instant Pot a few years ago and since then, it's become my kitchen's best friend. Not only does it save me precious time, but it also allows for wonderfully moist and evenly cooked results. The idea of combining the convenience of the Instant Pot with the healthy goodness of keto baking was simply too tempting to resist. These muffins are a testament to that perfect union.
The beauty of these muffins lies not only in their delicious taste but also in their simplicity. Forget complicated recipes and lengthy baking times. These muffins come together quickly, requiring minimal effort. The ingredients are mostly pantry staples, meaning you're likely to have many of them on hand already.
Why I love these muffins:
- Speed and convenience: The Instant Pot reduces baking time significantly compared to conventional oven baking.
- Healthier alternative: They’re low-carb, gluten-free, and paleo-friendly, making them a guilt-free treat.
- Delicious flavour: Bursting with the sweetness of fresh blueberries, these muffins satisfy my sweet tooth without the sugar crash.
- Perfect for meal prep: Make a batch on the weekend and enjoy them throughout the week for breakfast or a snack.
Tips and variations:
- Experiment with berries: Swap the blueberries for raspberries, blackberries, or a mix of your favourite berries.
- Add nuts: Incorporate chopped walnuts, pecans, or almonds for added crunch and flavour.
- Spice it up: A pinch of cinnamon or nutmeg adds a warm, comforting touch.
- Make it vegan: Use flax eggs instead of regular eggs for a vegan version.
These muffins are not just a treat for me; they're a symbol of my journey towards a healthier, more balanced lifestyle. They represent the delicious possibilities of keto baking and the power of quick, easy, and healthy meal preparation. They’re a perfect example of how even a busy mom can make time for herself and enjoy a delicious, guilt-free dessert—or breakfast, or snack… I won't judge!
Beyond their delightful taste, these muffins have also become a source of joy for my family. They’re a welcome addition to our breakfast table, a sweet treat after school, or a satisfying snack on a busy afternoon. The smiles on my kids' faces when they bite into one of these muffins make all the effort worthwhile. It’s a small act of love, baked to perfection in my trusty Instant Pot.
So, if you're a busy mom, a health-conscious individual, or simply someone who loves delicious and easy-to-make treats, I highly recommend giving these Keto Instant Pot Blueberry Muffins a try. They’re a game-changer!
What are your favorite keto recipes? Share them in the comments below!
