These low carb blueberry muffins make lovely snacks and satisfy your sugar cravings. These muffins are very easy to make and freeze well too. For me, these muffins are a must have snack on the low carb diet. You can toast them and eat with butter for breakfast or with whipped cream as dessert.
Ingredients for low carb blueberry muffins:
- 2 cups (190 g) almond flour/almond meal
- 2 tsp baking powder
- 120 g butter, melted
- 4 eggs
- ⅓ cup water
- ⅓ cup sweetener of your choice
- pinch of salt
- 1 cup blueberries fresh or frozen
Instructions:
- Preheat oven to 200C
- Prepare and butter a muffin tin. I used 12-muffin tin but you can use any size
- Mix dry ingredients together
- Mix wet ingredients thoroughly
- Combine dry and wet ingredients
- Add blueberies
- Put in muffin tins (about ⅔ full)
- Bake for about 15-20 minutes
Low Carb Blueberry Muffins
Ingredients
- 2 cups 190 g almond flour/almond meal
- 2 tsp baking powder
- 120 g butter melted
- 4 eggs
- 1/3 cup water
- 1/3 cup sweetener of your choice
- pinch of salt
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 200C
- Prepare and butter a muffin tin. I used 12-muffin tin but you can use any size
- Mix dry ingredients together
- Mix wet ingredients thoroughly
- Combine dry and wet ingredients
- Add blueberies
- Put in muffin tins (about 2/3 full)
- Bake for about 15-20 minutes
Notes
Total NET carbs 2g
