Who says you can eat delicious muffins when you are living a low-carb lifestyle? When I first made this blueberry muffin recipe, I was really skeptical as to how they were going to taste. To my surprise, they tasted great! My 4 kids even approved!!
The recipe is not only yummy, but it’s also super simple which I love! My 7 year old daughter mixed it all up on her own. I helped with the measuring but she did most of the work.
Here’s the recipe:
Prep Time: 10 Minutes
- 6 eggs
- 2/3 cup coconut flour
- 1 cup powdered Swerve sweetener
- 1/2 cup heavy cream
- 1 cup blueberries
- Preheat oven to 350. Line 12 standard-sized muffin cups with paper liners.
- Combine eggs, cream & sweetener and whisk until well blended. Let the batter sit for 3 to 5 minutes.
- Gently fold in the blueberries. Divide evenly between the muffin cups. Bake for 25 minutes or until the tops no longer look wet.
Serving Size: 1 Muffin, Protein: 4.20g, Fat: 7.08g, Calories: 108, Carbs: 5.89g, Fiber: 2.58g NET CARBS: 3.31g