Low Carb Blueberry Muffins
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
12 muffins
- Serves:
- 10-12
ingredients
- 2 cups almond meal (or use a mixture of almond and walnut meal)
- 2 teaspoons baking powder
- 1 tablespoon coconut oil
- 3 egg whites
- 1⁄4 teaspoon stevia or 1/4 teaspoon artificial sweetener
- 1 teaspoon almond extract
- 1⁄2 cup frozen blueberries (or other fruit)
directions
- Preheat oven to 350°F.
- Makes 12 muffins.
- Melt coconut in microwave.
- Spray silicone muffin pan. Heart shaped muffins are particularly pretty.
- With a food processor (optional) mix dry ingredients and add wet ingredients. Add wet ingredients and mix thoroughly. The batter should be a little stiff like shortbread.
- Spoon dough mixture into muffin pan. Cover dough with blueberries. Push the blueberries in a little into the dough.
- Bake for about 20 minutes. Cool before eating.
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RECIPE SUBMITTED BY
I am Vicki Gaiya. I am a fictional character in “Scales and Other Lies” by Rena Zayit. My life was fine until I was cyberbullied at work and I lost weight. Then everything changed. I had to learn to eat low carb and look at myself differently.
I have always loved to cook. I was a natural baker and by twelve my Apple Pies were legendary. i got a lot pleasure from cooking and I loved that it made my family happy.
When I changed my eating to low carb I started to look at the foods I love and adapted them creatively.