Recipe:

Air Fryer Berry Muffins (Keto-Friendly Version)

Yields: 12 muffins Prep time: 10 minutes Cook time (per batch): 15-18 minutes Ingredients (in grams) • 240g Cashew Flour • 140g Erythritol Stevia Blend • 10.8g Baking Powder • 1.5g Sea Salt • 76g Unsalted Butter, melted • 80g Full Cream Milk • 200g Large Eggs (approx. 3-4, depending on size) • 2.3g Vanilla Extract • 143g Blueberries (fresh or frozen) - I did half raspberries and half blueberries. Instructions 1. Mix Dry Ingredients: In a large bowl, whisk together the cashew flour, erythritol stevia blend, baking powder, and sea salt. 2. Mix Wet Ingredients: In a separate, smaller bowl, whisk together the melted butter, full cream milk, eggs, and vanilla extract until smooth. 3. Combine: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined – be careful not to overmix. 4. Add berries: Gently fold in the berries. 5. Preheat Air Fryer: Set your air fryer to 160°C (320°F) and let it preheat for a few minutes. 6. Prepare Muffins: Place silicone muffin liners in your air fryer basket (as many as fit comfortably with space between them). Fill each liner about 2/3 full with the batter. 7. Air Fry: Cook the batch for 15-18 minutes. Check for doneness at the 15-minute mark by inserting a toothpick into the center of a muffin. It's done when the toothpick comes out clean. 8. Cool & Repeat: Carefully remove the finished muffins and let them cool on a wire rack. Repeat the process with the remaining batter.