Thursday, June 21, 2018

Low Carb Blueberry Muffins

I was afraid that these wouldn't taste as good as muffins made with all purpose flour. I was wrong! They are delicious! I couldn't tell they were low carb. I love the subtle almond flavor, too.

Low Carb Blueberry Muffins

Adapted from

Servings: 12 muffins 3 net carbs each

2 1/2 cup almond flour
1/2 cup Splenda
2 tsp baking powder
1/3 cup butter, melted
1/3 cup unsweetened almond milk
3 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
3/4 cup blueberries

1. Preheat the oven to 350 degrees F. Line a muffin pan with 12 muffin liners.

2. In a large bowl stir together the almond flour, Splenda, and baking powder.

3. Mix in the butter, almond milk, eggs, and vanilla extract. Fold in the blueberries.

4. Place the batter in the muffin pan. Bake for about 20 minutes or until a toothpick comes out clean.

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