KETO BLUEBERRY MUFFINS
Recipe and photo: Marisza Olivier
This is fantastic, I doubled the recipe. Orange list.
- 1 cup almond flour
- 2 tablespoon Xylitol sweetener
- ½ tablespoon baking powder
- ¼ teaspoon table salt
- 5 tablespoons heavy whipping cream or fresh
- 1 large egg, lightly beaten
- ⅓ cup fresh blueberries
- nonstick cooking spray, for greasing liners
Position a rack in the center of the oven and preheat to 180ºC.
Use a muffin tin, fitted with 4 liners and grease with nonstick cooking spray.
In a bowl, add the dry ingredients and whisk until well-mixed.
Add the heavy cream and beaten egg to the bowl and 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 the blueberries until well-distributed in the batter.
Divide the batter among the 4 muffin liners, filling each all the way to the top.
Smooth the top with a spatula.
Bake in the preheated oven for 25 minutes until the tops are golden.
A toothpick inserted in the center should come out clean or with a few dry crumbs.
Let them cool a bit before serving.
Note:
3.5 g net carbs per 1 muffin.
