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Blueberry Low Carb Muffins
Ingredients
- Blueberry Sour Cream Low Carb Muffins
- 2 cups Almond Flour
- 1/4 cup erythritol
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup sour cream
- 2 eggs
- 1/8 cup melted butter
- 4 ounces fresh blueberries
- Directions
- Preheat oven to 350F degrees. Place cupcake papers in individual muffin holes of regular sized 12 count muffin pan. (You'll need two pans as this recipe makes 15 muffins.)
- Whisk together almond flour and other dry ingredients.
- In a separate bowl, lightly beat the eggs, and then mix in the sour cream and butter until smooth.
- Add the sour cream mixture to the almond flour mixture and stir until mixed well.
- Add blueberries and stir until evenly distributed.
- Spoon mixture into muffin cups, filling each cupcake paper about 1/2 full.
- Bake for about 20 minutes or until golden. Let cool, and serve with butter.
- Nutrition per low carb muffin: 147 calories, 5 grams of protein, 13 grams of fat, 5 grams of carb, 2 grams of fiber for 3 net carbs per muffin.
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