Site icon Downton Abbey Cooks | Gilded Age Cooks

These Blueberry Muffins are not only Fibre Rich, they are Keto and Gluten-Free

Many who follow keto or gluten-free diets can find it hard to also incorporate more fibre into their bakes, without making them too dense and heavy.

Psyllium is a great way to incorporate fibre without gluten or carbs. When summer comes around, zucchini is everywhere and is a great way to add moisture.

The combo of the two added to blueberries makes a great breakfast or snack on the go.



Fibre Rich Keto Blueberry Muffins

Get the benefit of fibre while using up some zucchini from your garden and keeping gluten-free.
Course Breakfast, Snack
Cuisine American
Keyword gluten free, keto, muffins
Prep Time 15 minutes
Cook Time 35 minutes
Servings 12 servings


  • 12 cup muffin tin
  • ice cream scoop


  • 2 cups zucchini grated and drained of water
  • 3 cups almond flour
  • 3/4 cup psyllium husk
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 pinch salt
  • 3 tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1 cup stevia or other sugar fress subsitute
  • 6 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup blueberries


  • Preheat oven to 350 degrees. Line a muffin tin with 12 muffin cups and set aside.
  • In a large bowl, whisk together the almond flour, pysillium husk, baking soda, baking powder, sea salt, cinnamon, nutmeg, and sweetener.
  • In a separate bowl, whisk together the eggs, oil, and vanilla.
  • Pure the wet ingredients into the dry and mix well. Using a spatula, fold in the blueberries and grated zucchini.
  • Use a ice cream scoop to evenly divide the batter amongst the cups.
  • Bake for 30 - 35 minutes, or unitl a cake tester comes out clean.
  • Allow these to cool 5 to 10 minutes in the pan then transfer to a cooling rack.
  • You can store these for 3 to 4 days or freeze for long term.


Serving: 50g
Exit mobile version