BLUEBERRY MUFFINS WITH ALMOND FLOUR (KETO, LOW CARB)

These blueberry muffins are soft and fluffy, great for breakfast or as a convenient snack. They’re only 3.5g net carbs apiece and will help satisfy your sweet tooth cravings.
They’re pretty straightforward to make, with all of the ingredients mixed in a single bowl. The batter is transferred to greased muffin tin liners, and they’re baked in the oven until golden on top.
These blueberry muffins are soft and fluffy, great for breakfast or as a convenient snack. They’re only 3.5g net carbs apiece and will help satisfy your sweet tooth cravings.  They’re pretty straightforward to make, with all of the ingredients mixed in a single bowl. The batter is transferred to greased muffin tin liners, and they’re baked in the oven until golden on top.

Ingredients
  • 4 ounces (about 1 cup) blanched almond flour
  • 2 1/2 ounces (5 tablespoons) heavy cream
  • 1 1/2 ounces (about 1/3 cup) fresh blueberries
  • 1 ounce (about 2 tablespoons) swerve sweetener
  • 1 large egg lightly beaten
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • nonstick cooking spray for greasing liners

Instructions
  1. 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.
  2. In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
  3. 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.
  4. Gently fold in blueberries until well-distributed in the batter.