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Low-Carb Blueberry Muffins
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| Low-Carb Blueberry Muffins | |
| 3 extra large | organic eggs |
1/4 cup = 60 ml organic heavy cream
1/3 cup = 80 ml = 70 g erythritol crystals
5 tablespoons = 75 ml = 37 g organic coconut flour
1/2 cup = 120 ml frozen organic blueberries
Directions
Preheat the oven to 350 °F (175 °C).
Line a muffin pan with paper liners.
In a large bowl, whisk together eggs, cream and erythritol until well mixed.
Add the coconut flour to the egg mixture and whisk until smooth.
Wait for 5 minutes until the batter is thick. Add the frozen blueberries and mix well.
Immediately scoop the batter into each muffin cup.
Bake for 25–30 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.
Let cool and serve.
Nutrition information Protein Fat Net carbs kcal
The whole batch: 33.6 g 47.1 g 15.8 g 630 kcal
Per muffin if 6 muffins in a batch: 5.6 g 7.9 g 2.6 g 105 kcal
Per muffin if 16 muffins in a batch: 2.1 g 2.9 g 1.0 g 39 kcal
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