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Low Carb Blueberry Muffins

Servings: 10

Ingredients

  • 1 C almond flour
  • 2/3 C Swerve
  • 1/4 C Butter melted 1/4 Cup is 4 Tablespoons
  • 1/4 C Ricotta
  • 1/4 C Unsweetened Coconut Milk from a can
  • 3 Large Eggs
  • 1/2 Cup fresh blueberries or 1 T dried blueberries
  • 2 tsp vanilla extract
  • 1 tsp Baking Powder

Instructions

  • Preheat oven to 350 F
  • Blend all but the blueberries ingredients into a mixing bowl
  • Fold in the blueberries
  • Grease muffin container. I like using this coconut spray. I also like using these muffin containers.
  • Pour info your muffin containers
  • Bake at 350 F for 45-50 minutes. Ovens will vary.