I made some Blueberry muffins on the weekend that were absolutely fabulous! I tried to share the recipe but the original blogger has removed it from the site or made it hard to find. It was called Low Carb Blueberry Muffins I changed it a bit to reflect accurate measures and I use Truvia (in the little pot which is a mixture of pure stevia and erythritol). It is one of those “Nothing Muffin” recipes that you can switch up and it always tastes great!
I made it with frozen Blueberries and then again with Lily’s chips (1/3 Cup lily’s plus I switch out the lemon juice for apple cider vinegar and added 1/3 Cup Cocoa) The recipe with berries is approximately 3.5 net carbs when deducting fibre and sugar alcohols and came to 3.6 when I did the same calculation for the chocolate chocolate chip recipe. They freeze very well.
I made it with frozen Blueberries and then again with Lily’s chips (1/3 Cup lily’s plus I switch out the lemon juice for apple cider vinegar and added 1/3 Cup Cocoa) The recipe with berries is approximately 3.5 net carbs when deducting fibre and sugar alcohols and came to 3.6 when I did the same calculation for the chocolate chocolate chip recipe. They freeze very well.
Best Low Carb Muffin
Recipe
2 Cups Almond Flour
1/4 Cup Truvia (in the little pot, not the blend in the bag)
1/2 Tablespoon baking Powder
4 Eggs (room temperature)
1/2 Cup melted Butter
1/2 Cup 35% whipping cream or cashew milk
1 Tablespoon Lemon juice (fruit version) or Apple cider vinegar (sweet version)
1 Teaspoon pure vanilla extract
Berry Muffins: Add 1 Cup frozen berries
Chocolate Chocolate chips version: Use Apple cider vinegar instead of lemon juice , add 1/3 cup lily's chocolate chips. You can I also added 1/3 Cup of cocoa to make them chocolate..
Snickerdoodle version: use the ACV instead if the lemon juice, add 1 Tablespoon cinnamon to the batter. Make a mixture of Truvia and cinnamon (3:1 ratio 3 Truvia:1 cinnamon) to sprinkle on top.
Directions
Preheat oven to 350 F
Combine the dry ingredients in a large bowl and whisk until well blended.
Add all other ingredients to the dry except for berries or chocolate chips.
Beat until well blended.
Fold in the berries or chocolate chips.
Line a muffin tin with 12 muffin liners, I sprayed mine with olive oil cooking spray, and fill evenly.
Bake in 350 oven for 25 minutes or until toothpick inserted comes clean.
Makes 12. Approximately 3.5 net carbs per muffin after deducting fibre and sugar alcohols.
Enjoy!
2 Cups Almond Flour
1/4 Cup Truvia (in the little pot, not the blend in the bag)
1/2 Tablespoon baking Powder
4 Eggs (room temperature)
1/2 Cup melted Butter
1/2 Cup 35% whipping cream or cashew milk
1 Tablespoon Lemon juice (fruit version) or Apple cider vinegar (sweet version)
1 Teaspoon pure vanilla extract
Berry Muffins: Add 1 Cup frozen berries
Chocolate Chocolate chips version: Use Apple cider vinegar instead of lemon juice , add 1/3 cup lily's chocolate chips. You can I also added 1/3 Cup of cocoa to make them chocolate..
Snickerdoodle version: use the ACV instead if the lemon juice, add 1 Tablespoon cinnamon to the batter. Make a mixture of Truvia and cinnamon (3:1 ratio 3 Truvia:1 cinnamon) to sprinkle on top.
Directions
Preheat oven to 350 F
Combine the dry ingredients in a large bowl and whisk until well blended.
Add all other ingredients to the dry except for berries or chocolate chips.
Beat until well blended.
Fold in the berries or chocolate chips.
Line a muffin tin with 12 muffin liners, I sprayed mine with olive oil cooking spray, and fill evenly.
Bake in 350 oven for 25 minutes or until toothpick inserted comes clean.
Makes 12. Approximately 3.5 net carbs per muffin after deducting fibre and sugar alcohols.
Enjoy!