Blueberry Muffins
These are so good that when I eat one I have to think twice about them being the low carb version! Great for a snack or breakfast on the go. I like to eat mine with some butter spread on top. Enjoy!
Servings
Prep Time
12
muffins
10
minutes
Cook Time
20
minutes
Servings
Prep Time
12
muffins
10
minutes
Cook Time
20
minutes
Ingredients
1.5
cups
blanched almond flour
1/2
tsp
baking soda
1/4
tsp
salt
1
tsp
cinnamon
3
tbsp
softened butter
1/2
cup
swerve confectioners
3
eggs
1/4
tsp
stevia glycerite
1
tsp
vanilla extract
1/2
tsp
almond extract
1/2
cup
blueberries
Instructions
Preheat oven to 350F.
In a large bowl combine almond flour, baking soda, salt and cinnamon.
In a separate bowl combine butter, swerve, eggs, stevia glycerite, vanilla extract and almond extract. Blend until smooth.
Blend wet ingredients into dry ingredients.
Stir the blueberries into the batter.
Grease a muffin tin with coconut oil or butter. Pour batter into muffin cups.
Bake for 20 minutes or until slightly brown on top and an inserted toothpick comes out clean.
Recipe Notes
Nutrition Facts
Blueberry Muffins
Amount Per Serving
Calories
129
Calories from Fat 95
% Daily Value*
Total Fat
10.6g
16%
Saturated Fat 2.7g
14%
Cholesterol
49mg
16%
Sodium
91mg
4%
Total Carbohydrates
4g
1%
Dietary Fiber 1.7g
7%
Sugars 0.7g
Protein
4.5g
9%
* Percent Daily Values are based on a 2000 calorie diet.