LOW CARB MUFFIN IN A CUP RECIPES

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THE BEST KETO BLUEBERRY MUFFINS - DELIGHTFULLY LOW CARB



The Best Keto Blueberry Muffins - Delightfully Low Carb image

These Keto Blueberry Muffins are so fluffy and moist. They make the perfect on-the-go breakfast or snack for anyone watching their carb intake.

Provided by Laura

Categories     Breakfast    Snack

Total Time 23 minutes

Prep Time 5 minutes

Cook Time 18 minutes

Yield 8

Number Of Ingredients 10

1 cup almond flour
1/4 cup Allulose (or Erythritol or Swerve)
1 tablespoon coconut flour
1/2 tablespoon baking powder
1/4 teaspoon xanthan gum (optional)
1/8 teaspoon salt
2 large eggs
1/4 cup unsweetened almond milk
1/4 cup sour cream
1/2 cup fresh blueberries (or frozen)

Steps:

  • Preheat the oven to 350 degrees F (176 degrees C). Add muffin liners to 8 slots in a muffin tin.
  • In a mixing bowl, combine all the dry ingredients. Blend together.
  • Mix in the eggs, almond milk and sour cream. Stir until well combined and no lumps remain. Gently stir in the blueberries.
  • Fill the muffin cups to the top of the liners.
  • Bake for approximately 18 minutes. Muffins are done when golden on top and no longer spongy. Note: if using frozen blueberries, increase cook time to 26-28 minutes.

Nutrition Facts : ServingSize 1 g, Calories 122 kcal, CarbohydrateContent 6 g, ProteinContent 5 g, FatContent 10 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 50 mg, SodiumContent 154 mg, FiberContent 2 g, SugarContent 2 g, UnsaturatedFatContent 2 g

THE BEST KETO BLUEBERRY MUFFINS - DELIGHTFULLY LOW CARB



The Best Keto Blueberry Muffins - Delightfully Low Carb image

These Keto Blueberry Muffins are so fluffy and moist. They make the perfect on-the-go breakfast or snack for anyone watching their carb intake.

Provided by Laura

Categories     Breakfast    Snack

Total Time 23 minutes

Prep Time 5 minutes

Cook Time 18 minutes

Yield 8

Number Of Ingredients 10

1 cup almond flour
1/4 cup Allulose (or Erythritol or Swerve)
1 tablespoon coconut flour
1/2 tablespoon baking powder
1/4 teaspoon xanthan gum (optional)
1/8 teaspoon salt
2 large eggs
1/4 cup unsweetened almond milk
1/4 cup sour cream
1/2 cup fresh blueberries (or frozen)

Steps:

  • Preheat the oven to 350 degrees F (176 degrees C). Add muffin liners to 8 slots in a muffin tin.
  • In a mixing bowl, combine all the dry ingredients. Blend together.
  • Mix in the eggs, almond milk and sour cream. Stir until well combined and no lumps remain. Gently stir in the blueberries.
  • Fill the muffin cups to the top of the liners.
  • Bake for approximately 18 minutes. Muffins are done when golden on top and no longer spongy. Note: if using frozen blueberries, increase cook time to 26-28 minutes.

Nutrition Facts : ServingSize 1 g, Calories 122 kcal, CarbohydrateContent 6 g, ProteinContent 5 g, FatContent 10 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 50 mg, SodiumContent 154 mg, FiberContent 2 g, SugarContent 2 g, UnsaturatedFatContent 2 g

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