Keto Blueberry Muffins

Blueberry Muffins With Almond Flour (Keto, Low Carb)

 #Blueberry #Muffins #With #Almond #Flour

Prep: 15 mins
Cook: 25 mins
Yield: 4 muffins
Calories: 260
Net Carbs: 3.5g

INGREDIENTS

• 1 cup blanched almond flour (4 oz wt.)
• 5 tbsp heavy whipping cream (2 1/2 oz wt.)
• 1/3 cup fresh blueberries (1 1/2 oz wt.)
• 2 tbsp swerve sweetener (1 oz wt.)
• 1 large egg, lightly beaten
• 1/2 tbsp baking powder
• 1/4 tsp table salt
• nonstick cooking spray, for greasing liners

INSTRUCTIONS

Position a rack in the center of the oven. Preheat to 350 F. Prepare a muffin tin fitted with 4 liners. Grease with nonstick cooking spray.
In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
Add heavy cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.
Gently fold in blueberries until well-distributed in the batter.
Divide the batter among 4 muffin liners, filling each all the way to the top. Smooth the top with a spatula.
Bake at 350 F until the tops are golden, about 25 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs. Let them cool a bit before serving.

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