These low carb blueberry muffins hits the spot when you're craving sweets.
Whole portion is 198.83g net carbs.
Each serving is 11g net carbs, servings: 18
*Note: For sweetener substitute, whole portion is 148.83g net carbs, and each serving is 8.27g net carbs.
1/2 cup Heavy cream
2 tbsp Oil or butter
2 large Eggs
1 tsp Vanilla extract (0.5g carbs)
1 cup Unsweetened apple sauce (22g net carbs)
1 tsp Salt
1/4 cup Sugar (50g carbs) or sweetener
1 cup Unbleached all purpose flour (95g carbs)
1 2/3 cup Almond meal/flour (13.33g net carbs)
1 tsp Baking powder
1 1/2 tsp Baking soda
2 cups Frozen blueberries (18g net carbs)
In a medium mixing bowl, mix heavy cream, oil, eggs, vanilla extract, and apple sauce. Add sugar/sweetener and mix well.
Add flour, almond meal, baking powder, and baking soda. Mix until ingredients are combined but don't over mix it.
Fold in blueberries.
Preheat oven to 350 F degrees.
Scoop mixture into lined muffin pan. Bake for 20 minutes, turning the pan halfway through.
Servings: 18 muffins
|I made 24 mini and 6 regular muffins|