From The Sugar Happy Kitchen: Gluten Free Vegan Keto Blueberry Lemon Muffins With 3.17 Net Carbs
By Nadia Al-Samarrie
If you like baked goods for breakfast with your tea or coffee, you are sure to love this easy keto low carbohydrate blueberry lemon recipe with 3.17 net carbs per muffin.
If you cannot find these ingredients in your store- you can buy them online from our pantry essentials.
Ingredients
2 1/2 Cups of almond flour
1/4 Coconut flour
I/4 Teaspoon psyllium powder
1/2 Cup Swerve granular alternative sweetener
1.0 Teaspoon of baking powder
1/4 Cup of coconut oil
1/2 Cup coconut milk or cream
3 Tablespoon fresh lemon juice
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Teaspoon of Swerve powdered sugar
3 Tablespoons of Red Mill Egg Replacer
1/2 Cup of fresh blueberries
Instructions
1- Preheat the oven to 350 Fahrenheit degrees
2- Mix Swerve granular sugar with coconut oil well in a bowl
3- In a separate bowl, mix almond and coconut flour, psyllium powder with baking powder, baking soda, and salt
4- Blend the granular sugar coconut oil from instruction #1 with the flour in instructions number 2
5- Add coconut, and milk and mix
8- Add fresh blueberries and mix
9- In an oven-safe muffin pan, scoop 16 ladles of mix and place into the pan and place into the oven
10- Bake for 25 minutes
11- Let sit to cool before eating
12- Sift 1/2 teaspoon of Swerve granular sugar on top of 16 muffins after they are baked and cooled down
Made it
Nutrition Facts:
Serving Size 12
178 Calorie, Total Fat 16.32g, Saturated Fat 0g, Cholesterol 0mg, Sodium 165.8mg, Total Carbohydrates 5.92g, Fiber 2.75g, Total Sugar 1.41g, Protein 4.97g
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