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Aunt Rocky’s Berry Explosion Muffins (LCHF)

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Level: Easy

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Description

Buttery berry goodness in a muffin! Great make-ahead breakfast. Can be frozen. Suitable for gluten-free, Atkins, keto, lchf, low carb, diabetic, low glycemic.

Ingredients

  • ½ cups Coconut Flour
  • ⅛ teaspoons Salt
  • ¼ teaspoons Gluten Free Baking Powder
  • ½ cups Granular Erythritol (such As Swerve)
  • 1 Tablespoon Lifesource Oat Fiber (or Other Gluten Free Brand)
  • ½ cups Butter, Melted
  • 5 whole Eggs (large)
  • 1 teaspoon Vanilla Extract
  • ½ cups Frozen Blueberries (or Berries Of Choice)

Preparation

Preheat oven to 350ºF. Put 10 silicone muffin cups on a baking sheet, and set aside. (Or use parchment muffin pan liners for best results.)

Whisk dry ingredients (coconut flour, salt, baking powder, erythritol, and oat fiber) in a medium mixing bowl until there are no lumps in the coconut flour. Set aside.

In a small mixing bowl, melt butter in the microwave (45 seconds or so). Add melted butter, eggs, and vanilla to dry ingredients and quickly whisk. The batter will be thick. Fold in frozen blueberries, holding back 3 or 4 blueberries back until you have the muffin cups filled.

Scoop approximately 1/4 cup batter into each muffin cup. Distribute reserved blueberries into any muffin cup that didn’t seem to get as many berries.

Bake 20 minutes, then check with toothpick. They will look damp on top due to the butter content. Remove from oven. Cool in baking cups for 10 minutes, then turn out of the cups onto a wire rack to cool completely.

Store covered at room temperature for up to 5 days, or in the refrigerator for up to 10 days. May be frozen; bring back to room temperature on counter top, not in microwave.

Tip: If you want a lemon-blueberry muffin, reduce vanilla to 1/2 teaspoon, add 1 or 1 1/2 teaspoons lemon juice or lemon extract.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 14, Total Fat 12 g, Saturated Fat 7 g, Sodium 125 mg, Potassium 50 mg, Total Carbohydrate 6 g, Dietary Fiber 3 g, Net Carbs 3g, Sugars 1, Protein 4 g. Macros: 79% fat, 12% protein, 9% net carbs.

© June 24, 2016 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.

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