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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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