Ingredients

The following ingredients have 4 Servings
  • 1 cup almond flour
  • 2 tsp baking powder
  • 1/4 cup butter, melted
  • 2 tbsp almond milk
  • 2 large eggs
  • 1/4 cup Low Carb Sugar Substitute
  • 20 drops liquid stevia
  • 70 grams fresh blueberries
  • 1 tsp vanilla extract
  • 1/4 tsp Pink Himalayan Salt

Instruction

  • Grease a muffin tin or line it with muffin cups (and grease those if not suing parchment paper cups) and preheat your oven to 350 degrees F.
  • In a large mixing bowl melt the butter in the microwave.
  • Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency (as seen in video).
  • Gently fold in your fresh blueberries.
  • Evenly divide the batter throughout 8 muffins and bake for 22-25 minutes.
  • Allow to cool for 5-10 minutes prior to handling. 
  • Best stored in a zip top bag or air tight container in the fridge up to 5 days. Enjoy with some butter for a quick grab and go breakfast!