Low Carb Blueberry muffins

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I made these muffins on Saturday and love them so I thought Id share.

I’ve been cooking a lot lately, mostly because I’m eating healthier this year (I’m following Keto principles but wouldn’t say Im strictly Keto – at least not the all cheese and bacon kind of Keto floating around the inter webs) and its just easier to stay on the healthier track if I cook my food myself. Also, I really just love to cook and its cheaper than eating out every day (ask last years budget). Anyway one of the main reasons I fell off healthier eating in the past was my lack of treats / comfort food. This time around I’ve been experimenting with good healthy baking so that I can quite literally have my cake and eat it too. I mean what’s the point of cake you can’t eat anyway.

This recipe was inspired by this recipe from the Savory Tooth website, but I changed it up a bit. Its super quick and easy to make I promise. I actually don’t cook anything that either takes too long or is too complicated. I don’t have time and patience for that.

Low Carb (Almond Flour) Blueberry Muffins

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What you need:

1 cupalmond flour

1/3 cup heavy cream

1/3 cup blueberries (I used frozen blueberries)

2 tablespoons monkfruit sweetener

1large egg

1/2tablespoonbaking powder

1/4teaspoonsalt

1 tbsp Vanilla extract

4/5 cupcake liners

nonstick cooking spray (for greasing liners)

 

What you do:

  1. Preheat oven to 350 F.
  2. Insert 5 liners into a muffin tin and spray each liner with nonstick cooking spray.
  3. In a medium bowl (the mixture isn’t too much), add dry ingredients (almond flour, monk fruit sweetener, baking powder, salt). Whisk until well-mixed.
  4. In another bowl, lightly beat the egg, and add heavy cream and vanilla extract. Miz well.
  5. Add heavy cream / egg / vanilla extract mixture to dry ingredients. With a whisk stir together until well-mixed (one tip I got from the original recipe that is key is that “the batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream”.)
  6. Fold in blueberries
  7. Fill up your muffin liners
  8. Bake at 350 F until the tops are golden, about 20 to 25 minutes.
  9. Spinkle some Stevia on top for a little extra sweet goodness.
  10. Let the muffins cool before serving

Recipe makes approx 5 muffins and they are delicious. Just look at this:

Low Carb / Keto Blueberry Muffins

If you’re doing any low carb regimen of if you just want a healthy alternative then try this out. It was sooo good I might never make muffins the normal way again.

If you try this let me know!

Have a great week 🙂

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