These mouthwatering muffies have 2g net carbs.
(inspired by Low Carb So Simple http://www.lowcarbsosimple.com/low-carb-blueberry-muffins/)
INGREDIENTS:
- 3 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons unsweetened vanilla almond milk
- 1/3 cup Now Foods erythritol
- 5 tablespoons Nutiva organic coconut flour
- 1/4 teaspoon baking soda
- scant 1/8 teaspoon xanthan gum
- 1/2 teaspoon apple cider vinegar
- 1/2 cup frozen blueberries
METHOD:
Preheat the oven to 300 degrees. Spray muffin top pan with non-stick spray. In a large bowl, whisk together eggs, cream, almond milk, apple cider vinegar, and erythritol until well mixed. In a separate bowl, whisk together the coconut flour, xanthum gum and baking soda, then add it to the egg mixture and mix until smooth. Wait a few minutes for the coconut flour to really absorb the liquids and the batter is thick. Add the frozen blueberries and mix well. Scoop the batter evenly among the muffin top cups. Bake for 15-20 minutes, or until a stick inserted in the middle of the muffin comes out almost dry. Let cool and serve.
Makes 6 muffin tops.
NUTRITIONAL BREAKDOWN:
+ LOVE / - SUGAR 