Low Carb Blueberry Muffins
Ingredients
6 tbsp butter
3 eggs (3 carbs)
¼ cup heavy cream
24 drops FAT TO SKINNY Zero Sweetener
2 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup milled flax seed
¼ cup almond flour (2 carbs)
½ cup unsweetened coconut (4 carbs)
½ cup chopped walnuts (4 carbs)
½ cup blueberries, fresh or frozen (8 carbs)
Preheat oven to 375 degrees. Line muffin tins with paper liners (recipe makes 12-14 muffins).
Melt butter and combine with eggs and heavy cream. Beat well. Add in sweetener, vanilla, cinnamon, nutmeg and mix well. In a separate bowl, combine baking powder, baking soda, milled flax seed and almond flour. Add dry mix to wet ingredients, using electric beater on low until all ingredients are incorporated. Gently stir in coconut and ¼ cup of walnuts. Fold in blueberries.
Fill muffin liners ¾ of the way full. Top each muffin with a few of the remaining walnuts. Bake in oven until a toothpick inserted in center of muffins comes clean, approximately 15 minutes. Serve warm with some butter.
These muffins are not overly sweet and the flaxseed definitely gives more of a blueberry-bran muffin taste...which I find keeps me fuller longer!! I am going to freeze individual muffins in plastic wrap. A quick defrost and you’ve got a fabulous breakfast on-the-go!
And the great part is that I believe these muffins would work with any kind of nuts (walnuts, pecans, macadamia, slivered almonds), any kind of berry (chopped strawberries, blackberries, raspberries), or other goodies (unsweetened chocolate chips!). The possibilities are endless!
