Low Carb Blueberry Muffins

Prep Time 10 minutes         Cook Time 20 minutes


2 1/2 cup Blanched Almond Flour

1/2 cup Swerve

1 1/2 tsp Baking Powder

1/4 tsp Himalayan Pink salt

1/3 cup Butter

1/3 cup Heavy Whipping Cream

3 Large Eggs

1/2 tsp Vanilla Extract

3/4 cup Blueberries


  1. Preheat the oven to 350°  F.
  2. Line muffin pan with 12  muffin liners.
  3. Melt the butter and set aside.
  4. Mix the almond flour, Swerve, baking powder and Himalayan salt together in a large bowl.
  5. Add the eggs, heavy whipping cream, vanilla extract and the melted butter to the bowl.
  6. Gently fold the blueberries into the mixture.
  7. Distribute the batter evenly throughout the muffin cups.
  8. Bake for approximately 20 minutes, once the top is golden brown and an inserted toothpick comes out clean.

Makes 12 muffins, 1 muffin per serving

Calories 217g, Fat 19g,  Protein 7g, Total Carbs 6g, Fiber 3g, Net Carbs 3g

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