Low Carb Blueberry Muffins

I can’t say enough about Kelley Herring’s, Guilt Free Dessert Cookbook. She is very thorough in explaining why, how and what to do to eat healthier and have a healthier life. This is her recipe from the book, Blueberry Muffins, 3 net carbs per muffin. Here is the link for you to read some of the information  concerning her wonderful cookbook Guilt Free Desserts.

I found because I used frozen blueberries, my muffins were quite blue were as if I used fresh I don’t think I would have had that issue. Now for the muffin to be low carb, at 3 net carbs per serving, I enjoyed the flavor, I found it a little wet but I am sure the frozen berries had something to do with it. But all round it works for me having some kind of sweet after my main meal.

Let’s get healthy!

Blueberry Muffins

1/2 cup organic erythritol, powdered

1/2 tsp. stevia extract

1/2 cup organic virgin coconut oil, melted

2/3 cup organic coconut flour

1 cups organic blueberries

1/4 tsp. sea salt

1 tsp. organic vanilla extract

1 tsp. non-aluminum baking powder

6 large pastured eggs (room temperature)

1/4 cup purified or spring water

Preparation

1. Heat oven to 375 degrees F.
2. Grease pan generously with butter or line with muffin liners.
3. Whisk the eggs until whites and yolks are well-mixed. Stream in the coconut oil while continuing to whisk.
4. Add salt and vanilla and mix until combined.
5. Mix the remaining dry ingredients – coconut flour, erythritol, stevia, and baking powder- in a medium bowl.
6. Mix the dry ingredients into the wet.
7. Whisk in water, one tablespoon at a time. You want to get it to a consistency that will hold up the berries, but not be too thick. Add additional water (up to 2 additional Tbsp.) if necessary.
8. Gently mix in the berries and divide among muffin cups. Bake for about 15 to 18 minutes, or until just turning golden on top. (When I baked them it took 30 minutes to bake)
9. Cool and serve.

Nutrition Information per Serving
153 calories 14 g total fat, 9 g saturated fat, 0 g trans-fat, 3 g monounsaturated fats, 1 g polyunsaturated fats, 126 mg cholesterol, 140 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugars, 4 g protein

Servings: 12

Yeild: 3 net carbs per serving

Stay healthy and live well!
Gayle