Low Carb Blueberry Muffins
Prep time
Cook time
Total time
Author: Andres Regalado
Recipe type: Breakfast
Serves: 12
Ingredients
- 6 eggs
- ⅔ cup coconut flour
- 1 cup blueberries
- 1 cup sweetener
- ½ cup heavy cream
Instructions
- Preheat oven to 350. Then, line 12 standard-size muffin cups with paper liners.
- Combine eggs, cream, and sweetener in a large bowl with a whisk. Add flour and whisk at least 5 times to make sure the mixture is combined well. Let the coconut flour mixture soak for 2-5 minutes.
- Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Bake 20-25 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
Notes
Serving size: 1 Muffin (Total recipe makes 12 servings)
Protein 4.20g, Fat 7.08g, Cals 108, Carbs 5.89g, Fiber 2.58g — NET CARBS: 3.31g
Protein 4.20g, Fat 7.08g, Cals 108, Carbs 5.89g, Fiber 2.58g — NET CARBS: 3.31g
Recipe by The Low Carb Diet at https://the-lowcarb-diet.com/low-carb-blueberry-muffins/