Preheat the oven to 350 degrees.

Mix together the almond flour, erythritol and baking soda in a large bowl. If you do not have erythritol, you can substitute another granular keto-friendly sweetener of your choice.

Pour in 2 beaten eggs.

Add ½ teaspoon of vanilla.

Mix in 3 tablespoons of melted butter. Blend all of the ingredients together well.

Stir in 3 tablespoons of unsweetened vanilla almond milk.

Gently fold in ⅓ cup of blackberries. If your berries are large, you may want to cut them into a few pieces so that each muffin gets a good amount of berries in it.

Grease the inside of the cups on a muffin pan.

Place 2 tablespoons of the mixture into each of the muffin cups. This recipe should create enough batter to fill 6 muffin cups about ¾ of the way full.

Bake the muffins for 20 minutes, or until the tops are browned and the muffins are cooked through.

Enjoy!