How to Make Low Carb Blueberry Muffins
These blueberry muffins are different from your regular muffin, but they are as delicious as their traditional ancestors. They are fluffy and soft, and every crumb is a delight to the taste buds.
The best flour for these muffins is coconut flour. One, it is low-carb, fiber-rich and free of many allergies associated with nut flours. The result of baking with coconut flour is a soft and fluffy, coconut flavored baked good.
Baking with coconut has one major issue though. Because many eggs are added to increase the structure of the flour, it tends to stick to the baking pan. You can solve this problem by adding a small amount of cream cheese. Before removing the muffins from the pan, allow cooling a little. Then you can store in the fridge and warm gently in the microwave whenever you want to enjoy them.
Low carb and Gluten-free Blueberry Muffins
- Per Serving
- Calories: 273
- Fat: 25 g
- Protein: 5g
- Total Carbohydrates: 7g
- Net carbs: 4g
- Fiber: 3g
- Serves: Six
- Coconut flour – 1/2 cup (50 g)
- Swerve Granulated – 1/4 cup
- Baking powder – 1 teaspoon
- Salt – 1/4 teaspoon
- Cinnamon – 1/16 teaspoon
- Xanthan gum (binding agent) – 1/8 teaspoon
- 3 large eggs, cold
- 1/4 cup heavy cream
- 4 tablespoons/2 oz. cream cheese (very soft)
- 1/2 stick/2 oz. butter (very soft)
- 1/2 teaspoon vanilla
- 2 teaspoons of Swerve Granulated (sweetener)
- 1/3 cup blueberries (fresh)
- Preparation of ingredients
- Preheat your oven to 350 degrees Fahrenheit.
- Position your oven rack at the lower third of the oven.
- Use paper liners to line a six cup muffin tin.
- In a small bowl, pour the dry ingredients and whisk together to mix and get rid of lumps.
Cream the butter, cream cheese and vanilla together in a medium bowl until the mixture becomes light and fluffy.
Add one egg to the butter mixture and beat into the mixture until light and fluffy. Don’t worry if it breaks or separates.
Add 1/3 of the dry ingredients into the butter mixture and mix until fully incorporated, but ensure it retains the light, fluffy feel. Remember the mixture must be light and fluffy all through the baking process.
Add one egg and beat into the mixture until the batter becomes fluffy. Add half of the dry ingredients remaining. Then continue beating. Add the last egg, and beat until it is fully combined. Then pour the remaining dry ingredients. Now, add the heavy cream and beat to get a thick but light and fluffy batter. Add your blueberries.
In a plastic zip-lock bag, spoon the thick batter and spin off a corner until you get a 3/4 inch hole. Squeeze out the batter into a muffin liner to form a fat, round mound, till the muffin liner is about 3/4 full. Do the same for the remaining muffin liners, and top off as required. With your finger, pat down any peaks. To give the muffins a great appearance, sprinkle 1/4 teaspoon of Swerve granulated over each muffin. It will also prevent them from burning.
Put the muffins in the oven and adjust it to 400 degrees Fahrenheit for 5 minutes. Adjust the oven back to 350 degrees. Bake the muffins for another 25 minutes. When they feel firm to a gentle press of the finger, they are ready. Remove from the oven and allow five minutes to cool before you remove them gently from the pan.
We all love our muffins, but there are not many keto muffins out there. With this excellent recipe, you can always enjoy your muffin with the goodness of a keto diet.