Updated: Jan 21
One of my easy, go-to breakfast recipes. These are great as a make-ahead breakfast or perfect to eat right out of the oven.
After a few weeks on a low carb diet, muffins felt necessary. These simple, yet sweet blueberry muffins hit the spot. With just a few keto staples, you can have these muffins on the table in about 30 minutes. I absolutely love blueberries, but you could easily substitute with other flavors as long as they fit into your macros.
Heavy whipping cream is easily becoming one of my favorite low carb ingredients. I have learned, however, that you really have to watch the ingredients. Though many foods are low carb, it doesn’t always mean they are good for you. Only you can determine what is good enough to go into your body. For me, unnecessary, processed ingredients just don’t make the cut. In my neck of the woods, only one brand of HWC is sold without carrageenan, a thickening agent that I seek to avoid. As a result, this particular brand is often sold out and unavailable. After experimenting, I have learned that combining HWC with Half and Half has about the same outcome as using straight HWC. So, if you find yourself in a similar position, this may be a good solution.
Enjoy these tasty treats!
1/3 cup granulated sweetener (I used Swerve)
1/4 cup heavy whipping cream
1/3 cup coconut flour
1/2 cup frozen blueberries
Preheat oven to 350 degrees Fahrenheit.
Whisk 3 eggs in a large mixing bowl. Add granulated sweetener and heavy whipping cream and mix until smooth.
Add coconut flour and mix until batter forms. Allow batter to thicken.
After resting the batter a few minutes, gently fold in frozen blueberries. You can use thawed berries, however, I have found that frozen berries tend to stay intact better and are less likely to bleed color into the rest of the batter.
Line muffin pan with paper or silicone liners and evenly distribute the batter. If using silicone, I have found that buttering the liners works best. The muffins will slide right out and it makes for easy clean up as well.
Bake 30 minutes. Muffins will be slightly browned and an inserted toothpick will come out clean.
Cool and enjoy. Store in an airtight container and refrigerate for longer lasting results.
Makes 12 muffins.
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