An easy low carb and keto recipe for blueberry muffins made with almond flour.
- 1 cup blanched almond flour (4 oz wt.)
- 5 tbsp heavy whipping cream (2 1/2 oz wt.)
- 1/3 cup fresh blueberries (1 1/2 oz wt.)
- 2 tbsp swerve sweetener (1 oz wt.)
- 1 large egg, lightly beaten
- 1/2 tbsp baking powder
- 1/4 tsp table salt
- nonstick cooking spray, for greasing liners
Position a rack in the center of the oven. Preheat to 350 F. Prepare a muffin tin fitted with 4 liners. Grease with nonstick cooking spray.
In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
Add heavy cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.
Gently fold in blueberries until well-distributed in the batter.
Divide the batter among 4 muffin liners, filling each all the way to the top. Smooth the top with a spatula.
Bake at 350 F until the tops are golden, about 25 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs. Let them cool a bit before serving.
This recipe yields 3.5 g net carbs per serving (1 muffin or 1/4 of the recipe).
|Nutrition Facts Per Serving|
|Total Fat 23g||35%|
|Saturated Fat 6g||28%|
|Trans Fat 0g|
|Total Carb 7g||2%|
|Dietary Fiber 3.5g||13%|