Low Carb Blueberry Muffins (Dairy Free, Gluten Free, Keto)
Servings 10 muffins
Calories 208kcal
Ingredients
- 4 eggs
- ¼ cup coconut oil and a little for greasing
- 1 teaspoon lemon juice and zest of lemon
- ⅓ cup Swerve confectioners (optional) or (53g)
- 1.5 cups ground almonds or 150 grams
- ¼ cup coconut flour plus 1 teaspoon or 33 grams
- 2 tablespoon chia seeds or flax seeds (then ground) (16g)
- 1 teaspoon baking soda
- ½ cup coconut yogurt or 125 grams
- pinch salt
- 1 teaspoon cream of tartar or apple cider vinegar
- 1.25 cup blueberries fresh or 188 grams
Instructions
- Preheat the oven to 175C / 350F / 155C fan assisted. Separate the egg yolks from the eggs whites.
- Mix the egg yolks, melted coconut oil (room temperature), lemon zest, juice and optional erythritol together in a mixing bowl.
- Blitz the chia or flax seeds in a high speed blender. Add the almond and coconut flours, ground chia or flax, baking soda, coconut yoghurt and salt to the eggs. Mix to combine.
- Whip the egg whites, either in a food processor or using an electric whisk. After 30 seconds add the cream of tartar or apple cider vinegar until light and fluffy with stiff peaks.
- Fold the egg whites into the dough. Careful not to overwork as you don’t want to flatten the mixture. Fold through the blueberries.
- Line a non-stick muffin tray with a little coconut oil or if using muffin cases grease with a little oil to prevent sticking. Alternatively, you can use silicone cases.
- Bake in the oven for around 30 - 35 minutes until golden on top and you can insert and remove a skewer without any crumbs sticking.
- Allow to cool, approximately 10 minutes, then remove from the tin before serving.
- Storage : room temperature for up to 4 days or freeze for 2 months
Notes
Net Carbs: 5g
Nutrition
Serving: 1muffin | Calories: 208kcal | Carbohydrates: 10g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 158mg | Potassium: 98mg | Fiber: 4g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg