Low Carb Blueberry Muffins
Low carb/keto muffins. Basic recipe for bakery-style traditional blueberry muffins.
Ingredients
- 2 cups blanched almond flour or 1/4 cup coconut flour with 1 cup almond flour.
- 10 tbsp heavy whipping cream or almond milk
- ⅔ cup fresh blueberries
- 1 tsp vanilla extract
- 4 tbsp xylitol sweetener or 3 tsp of stevia
- 2 large eggs beaten
- 1 tbsp baking powder
- ½ tsp salt
Instructions
- Preheat oven to 350 F. Place 8 muffin liners to a muffin pan.
- In a mixing bowl, add almond flour, sweetener, baking powder, salt. Whisk together to blend.
- Stir heavy cream, vanilla extract and beaten egg in a mixing bowl until well blended.
- Gently fold in blueberries into the batter.
- Fill each muffin liner all the way to the top and bake 25 minutes. Cool before serving.
Notes
This recipe is very versatile and basic. You can change out the blueberries for other berries like strawberries or keto-friendly chocolate chips. You can add lemon zest and 1 tsp of lemon juice for a lemon blueberry combination.
Nutrition
Serving: 1muffinCalories: 187kcalCarbohydrates: 8gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 42mgSodium: 320mgPotassium: 27mgSugar: 2gCalcium: 155mgIron: 1mg
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