Low carb blueberry muffins
Low carb blueberry muffins
This is a recipe for low carb blueberry muffins that you can make in a mug. Such a nice way to serve muffins. Don't want to use a mug? Then pour the batter in muffin tins of a small oven dish. We use Steviala Ery-Bronze in this recipe. It has the flavour of brown sugar, but then of course sugar free!
The blueberries make this recipe very creamy. It is a delicious treat to eat with some Greek yoghurt. They are already delicious when they just finished baking, but believe me, they are even better when they are completely cooled down. Do you have some blueberries left? Use them in this delicious low carb and sugar free ricotta tart!
Ingredients
Low carb blueberry muffins
- 150 grams butter
- 250 grams Steviala almond flour
- 100 grams blueberries
- 50 grams Steviala Kristal Sweet Vanille
- 50 grams Steviala Ery-Bronze
- 3 eggs
- 10 gram baking powder
- pinch of salt
Sugar free topping
- Greek Yoghurt 10%
Baking supplies
- oven
- saucepan
- mixing bowl
- spatula
- 16 ramekin dishes or 4 bigger oven dishes
Preparation
Baking low carb blueberry muffins
First, preheat the oven hot air oven to 150 degrees celsius. Then add the butter, Kristal Sweet Vanille and the Ery-Bronze in a saucepan. You then let this melt while stirring. Add the almond flour, salt, eggs and baking powder to a mixing bowl. Keep stirring until you have a smooth batter. Then add the ingredients that you melted in the saucepan into the batter and stir well. Then you add the blueberries into the batter. Hereafter you pour the muffin batter into the ramekin dishes or into 4 bigger oven dishes. Place them in the oven for 30 minutes. After 40 minutes, turn off the oven and let the muffins cool down in the oven. Once they are cooled down, serve the low carb blueberry muffins with some Greek yoghurt, some whipped cream or fresh fruits.
Nutritional values per portion
- Calorieën: 214
- Carbohydrates: 2.8
- Fats: 22.7
- Proteins: 6.2
