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

21/2 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 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 he granular sugar coconut oil from instruction #1 with the flour in instructions number 2

5- Add coconut, milk and mix

8- Add fresh blueberries and mix

9- In an oven safe muffin pan scoop 16 ladle of mix and place into pan and place into 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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