I love the idea that I can have a good breakfast muffin on the keto diet. These Blueberry Muffins are so good.

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Love love these. They are so delicious and I'm so glad I found the recipe. You've got to try them out. If your on the keto diet and need a sweet fix for breakfast this is what you should make. Bring them straight out of the oven and put butter all over them. Ohh yumm. I even had them as a dessert later that night.

Be sure to follow directions exactly as you read them or they will not turn out as stiff and fluffy as the should be.

INGREDIENTS

CREAM TOGETHER

  • ½ stick (2 oz) butter, very soft
  • 4 tablespoons (2 oz) cream cheese, very soft
  • 1/2 teaspoon vanilla

DRY INGREDIENTS

  • ½ cup coconut flour (get it here)
  • ¼ cup Swerve Granulated (get it here)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/16 teaspoon cinnamon
  • 1/8 teaspoon xanthan gum (binds ingredient

WET INGREDIENTS

  • 3 large eggs (cold)
  • 1/4 cup heavy cream (last wet addition)

ADD LAST

  • 1/3 cup fresh blueberries
  • 2 teaspoons Swerve Granulated

PREPARATION:

  1.  Preheat oven to 350°. Position oven rack to the lower third of the oven. Line a six cup muffin tin with paper liners. Add the dry ingredients together in a smaller bowl and whisk together to combine and break up any lumps.

COMBINE:

  1. In a medium bowl, cream the butter, cream cheese, and vanilla together until light and fluffy. Add 1 egg and beat into the butter mixture until the mixture is light and fluffy (it may break or separate, it’s okay). Add 1/3 of the dry ingredients and mix until completely incorporated, making sure to keep that light, fluffy texture. Keep in mind that we want a light and fluffy – almost mousse-like texture throughout this process.
  2. Add another egg and beat until fully combined and the batter is fluffy. Add half of the remaining dry ingredients, beating again. Add the last egg, beating until fully incorporated, followed by the last of the dry ingredients. Finish by adding the heavy cream, once again, beating until the batter is thick, but still light and fluffy. Fold in the blueberry's

FILLING THE MUFFIN TIN:

  1. Spoon the thick batter into a plastic zip-loc bag and snip off a corner, producing about a 3/4 inch hole. Place the snipped corner into a muffin liner and squeeze the batter into a fat, rounded mound, filling the muffin liner about 3/4 full. Repeat for each muffin liner, adding any remaining batter to those that need a little more. Knock down any peaks with your finger. Sprinkle about ¼ teaspoon of Swerve granulated over the top of each muffin to help prevent burning and to give the muffins a nice look.

BAKE:

  1. Place the muffins into the oven. Turn the oven up to 400° degrees for 5 minutes. Then, turn the oven back to 350° and bake the blueberry muffins for about 25 minutes more. They’re ready when they feel firm when lightly pressed with a finger, but still sound a little moist. Remove from the oven and let cool five minutes before gently removing from the pan and placing on a cooling rack

 

Per Serving – Calories: 273 | Fat: 25g | Protein: 5g | Total Carbs: 7g| Fiber: 3g | Net Carbs: 4g

Credits: https://peaceloveandlowcarb.com/

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