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Low Carb Blueberry Muffins

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Low Carb Blueberry Muffins

8 ounces softened cream cheese

3 eggs

18 drops EZ Sweetz (3/4 cup Splenda equivalent)

3/4 granular erythritol

1/4 cup vegetable oil

1/4 cup almond milk

1 teaspoon vanilla

2 cups almond flour

2 scoops vanilla protein powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup blueberries

Preheat oven to 350 degrees and line a muffin pan with 16 liners. Combine almond flour, protein powder, baking powder, baking soda, and salt. Set aside. Blend cream cheese, eggs, EZ Sweetz, erythritol, oil, almond milk, and vanilla in a large bowl. Add dry ingredients and blend until smooth. Fill muffin cups about 3/4 full. Put 3 to 4 blueberries on top of each muffin. Bake for 18-20 minutes.

Serves 16: Net carbs 4.25 per muffin

 


5 Responses to Low Carb Blueberry Muffins

  1. I assume you can use frozen blueberries? I love these kind of recipes, you can put the dry ingredients together one day then finish it off the next! Thank you.

    • Yes, you can use frozen blueberries. They seem more likely to sink, but they still work fine.
      Thanks,
      Anna

      • These look delicious and I love that they’re GF! I reletncy started following a GF diet so I’m excited to find new recipes to try. Thanks for sharing!Visiting from Tasty Tuesdays, happy to have found your blog!xx

  2. Is there an ingredient mnissig or possibly an error in the amount of flour?I am substituting coconut flour for the almond flour but I don’t think that would explain how dry it is… it’s not exactly batter.

    • Hi! You actually cannot substitute coconut flour for almond flour. Coconut flour is extremely dry and almond flour is not. I would imagine that you’d need to double the amount of eggs just for a start. I also think you wouldn’t use as much coconut flour. I think the safe thing is to find a recipe that calls for coconut flour.
      Thanks,
      Anna