Low Carb Blueberry Muffins

Ingredients:

1 cup almond flour
2 tsp baking powder
1/4 cup butter melted
2 tbsp almond milk
2 large eggs
1/4 cup erythritol
20 drops liquid stevia
2.5 ounces fresh blueberries
1 tsp vanilla extract
1/4 tsp pink salt

Directions:

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.

These are best stored in a zip top bag or air tight container in the fridge up to 5 days.

Servings: 8

Nutritional Information: Calories: 154, Fat: 13g, Carbohydrates: 4g, Fiber: 1g, Protein: 4g