Low Carb Multi- Berry Muffins

Calories: 120 Fat: 9.5 g Protein: 5.5g Fiber: 2.5 g Net Carbs: 3g

 

Who doesn’t love blueberry muffins?

But blueberry muffins have way too many carbs!!!. Not these little low carb gems!

This is the best Multi-berry recipe I have ever tried!

These delectable little treats are just as tasty as their high-carb blueberry counterparts. Don’t be surprised if you find yourself eating all of them by yourself. But……Please, don’t.  Even though they are low carb does not mean they are carb-free.

Share them with your loved ones!!! They will love you more.

Equipment:

• 12 cup muffin tin
• Silicone Baking cups (mandatory)
• Large mixing bowl
• Measuring spoons
• Measuring cups
• Mixing spoon

Ingredients:

• Nonstick cooking spray
• 4 Large Eggs
• 2 cups Almond Flour
• 3/4 cup sugar substitute
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/4 cup blueberries
• 1/3 cup raspberries (option)

1. Place oven rack in the center position, and preheat oven to 375.
2. In a large bowl, beat eggs until frothy. Add the almond flour, vanilla extract, baking powder, and a sugar substitute. (I use Truvia it measures and tastes just like regular sugar.)
3. Mix all the ingredients together, then gently fold in the berries, use as many berries as you want
4. Finally, grease 12 silicone baking cups and place them in the muffin tin or put them on top of a cookie sheet. Bake for about 20 – 25 minutes until the muffins are golden brown.
5. I can’t stress enough to use the Silicone baking cups. They are awesome the muffins will come clean.!!

Recommended Ingredients and supplies:

Swerve Confectioners or Swerve granulated sugar. 12 cup muffin tin, and silicone baking cups.