Posted by This simple and easy low carb muffin recipe is perfect for breakfast!
EQUIPMENT:
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Mini Muffin Baking Pan
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Mini Muffin/Cupcake Liners
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Baking Spatula
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Medium Mixing bowls
INGREDIENTS:
- 1 cup Carbquik
- 1 cup coconut flour
- 1 teaspoon baking powder
- 3 tablespoons Swerve or sugar substitute of your choice
- 4 eggs room temperature
- 1/2 cup butter melted
- 3/4 cup heavy cream
- 1 teaspoon vanilla I used a bit more
- 1 tablespoon lemon juice
- lemon zest from a lemon
- 5-6 ounces organic blueberries
INSTRUCTIONS:
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Preheat oven to 350 degrees.
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Fold blueberries with a baking spatula into the mixture until it fully mixed together.
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Mix together until well combined.
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Fold blueberries with a baking spatula into the mixture until it fully mixed together.
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Add the muffin liners to the mini muffin baking pan.
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Spoon an equal amount of the mixture into the liners.
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Bake in preheated oven for 20-25 minutes.
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Serve warm.
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NOTES:
TIPS: * You can try to add a tablespoon or 2 of either sour cream or vanilla Greek yogurt next time to see if they help make muffins a bit moister.
The texture of the batter is more like cornbread. It is thicker because of the carbquik and coconut flour.
The texture of the batter is more like cornbread. It is thicker because of the carbquik and coconut flour.
NUTRITION:
Serving: 1servingCalories: 89kcalCarbohydrates: 5.8gProtein: 2.6gFat: 6.9gFiber: 2.7gSugar: 1.8g
