Low Carb Blueberry Muffins

Who doesn’t like muffins? Here’s a quick way to make a keto-friendly variation.

Ingredients

●    3 organic eggs, extra large

●    ¼ cup of coconut milk

●    5 tbsp coconut flour

●    ¼ cup of organic heavy cream

●    ½ cup of frozen blueberries

●    ⅓ cup of erythritol crystals

Instructions

●    Preheat oven to 350 °F.

●    Line muffin pan with six muffin liners.

●    Whisk eggs, cream, coconut milk and erythritol together in a large bowl.

●    Add coconut flour to the egg mixture and whisk until smooth.

●    Wait until the batter thickens.

●    Add frozen blueberries and mix again.

●    Spoon the batter equally into each of the six muffin cups.

●    Bake 25 to 30 minutes.

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