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DRY INGREDIENTS

Coconut flour = 90 g / 3/4 cup

Other flour options:

1.  Solely almond flour = 360 g / 3 cups

2.  Combo of almond flour = 180 g / 1 1/2 cups + coconut flour = 45 g / 6 1/2 tbsp

Monk fruit = 100 g / 1/2 cup (This is moderately sweet. You can reduce sweetness to 80 g or increase sweetness to 120 g. You can also use any other keto friendly sweetener)

Baking Powder = 8 g / 2 tsp

Salt = 1/4 tsp

Fresh blueberries = 150 / 3/4 cup (Mix with 7 g / 1 tbsp of Coconut flour. This is to prevent all the blueberries from sinking to the bottom. Set aside)

WET INGREDIENTS

Whole eggs = 5 large (288 g)

Whipping cream = 240 ml / 1 cup (You can also use coconut cream, yogurt or sour cream)

Coconut oil = 60 g / 1/4 cup (You can also use any other keto friendly oil)

Vanilla extract = 1 tsp

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, mix all the dry ingredients (except the blueberries) until well combined.

4.  Add all the wet ingredients and mix to combine. The batter is thick and smooth.

5.  Add the blueberries but reserve some for toppings.

6.  Scoop the batter into the paper cups until 3/4 high. In the video, I used small and firm paper cups (about 50 g each), so I got 12 servings.

7.  Add the reserved blueberries on the top of the batter.

8.  Bake for 25 minutes or until a wooden skewer comes out clean.

9.  These muffins can be kept at room temperature for 1 to 2 days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier up to a week or freeze for months.

[Total servings = 12]

NUTRITION INFO PER SERVING

Total carb = 2.9 g

Dietary fiber = 0.7 g

Net carb = 2.2 g

Calories = 93

Total fat = 8 g

Protein = 2.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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