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Blueberry Muffins - Keto & Gluten free Recipe

   
 

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     Blueberry Muffins - Keto & Gluten free

Category   Breakfast - Brunch
Sub Category   None
Servings   6

Ingredients
1-1/2 Cups super fine almond flour
1/3 Cup Artificial frut sweetener
12 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. lemon zest
3 Tbl. coconut oil melted, or butter melted
2 Tbl. unsweetened almond milk
2 large eggs, room temperature
 
2 tsp. lemon juice
1/2 tsp. vanilla extract
1/2 Cup fresh blueberries
artificial sweetener, a pinch on top of muffin
coconut flakes - optional for topping

Instructions
Preheat oven to 350 deg. Line muffin pan with 6 liners and spray them with Pam.
In a large mixing bowl, whisk together almond flour, sweetener, baking powder, baking soda, salt, cinnamon and lemon zest. In another bowl, mix the melted coconut oil or butter, almond milk, eggs, lemon juice and vanilla,. Add this to the dry ingredients and stir until just incorporated.
Gently fold in the blueberries. Fill each muffin cup 2/3 full. Sprinkle with a little sweetener and coconut flakes, if using. Bake about 17 to 19 minutes or until toothpick comes out clean.
These were wonderful. Can be frozen and microwaved later. 17 gm fat, 6 gm carb, 3 gm fiber, 2 gm sugar in one muffin.


Originally Submitted
3/24/2021





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