Yummy Low-Carb Blueberry Muffins

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.

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Here’s the recipe:

Prep Time: 10 Minutes

Serves: 12

Ingredients

  • 6 eggs
  • 2/3 cup coconut flour
  • 1 cup powdered Swerve sweetener
  • 1/2 cup heavy cream
  • 1 cup blueberries

Instructions

  1. Preheat oven to 350.  Line 12 standard-sized muffin cups with paper liners.
  2. Combine eggs, cream & sweetener and whisk until well blended.  Let the batter sit for 3 to 5 minutes.
  3. Gently fold in the blueberries. Divide evenly between the muffin cups. Bake for 25 minutes or until the tops no longer look wet.

Nutritional Info:

Serving Size: 1 Muffin, Protein: 4.20g, Fat: 7.08g, Calories: 108, Carbs: 5.89g, Fiber: 2.58g  NET CARBS: 3.31g


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