Keto Blueberry Muffins
Ingredients
The Muffin Batter
-
½
cup
coconut flour
-
¼
cup
Lakanto Monkfruit Sweetener
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
⅛
teaspoon
cinnamon
-
⅛
teaspoon
xanthan gum
-
2
oz
butter, very soft (½ stick)
-
2
oz
cream cheese, very soft (4 tbsp)
-
½
teaspoon
vanilla extract
-
3
large
eggs, cold
-
¼
cup
heavy cream, cold
-
⅓
cup
blueberries
Topping
-
2
tablespoons
Lakanto Monkfruit Sweetener
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with liners.
- In a small bowl, whisk together coconut flour, sweetener, baking powder, salt, cinnamon, and xanthan gum.
- In a medium bowl, cream together the butter, cream cheese, and vanilla until fluffy.
- Add one egg to the butter mixture and beat until fluffy, then incorporate a third of the dry ingredients.
- Add another egg and mix, followed by half of the remaining dry ingredients.
- Repeat with the last egg and remaining dry ingredients, then add heavy cream and mix until thick and fluffy.
- Gently fold in the blueberries.
- Transfer the batter to a zip-loc bag, snip off a corner, and fill the muffin liners about ¾ full.
- Sprinkle the tops with the sweetener.
- Bake at 400°F for 5 minutes, then reduce to 350°F and bake for an additional 20-25 minutes until firm.
- Let cool for 5 minutes before removing from the pan.
Nutrition Facts (estimated)
Servings
6
Calories
273
Total fat
25g
Total carbohydrates
7g
Total protein
5g
Sodium
20mg
Cholesterol
20mg
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