The Pioneer Woman Tasty Kitchen
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The Real Low-Carb Blueberry Muffins

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Level: Easy

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Description

These sugar-free, gluten-free low-carb blueberry muffins are so delicious and so easy to make that there is no reason not to make them! You need a mere 5 ingredients. Each muffin has only 2.6 grams net carbs. You won’t believe it when you taste them.

Ingredients

  • 3 whole Extra Large Organic Eggs
  • ¼ cups Organic Heavy Cream
  • ⅓ cups Erythritol Crystals
  • 5 Tablespoons Organic Coconut Flour
  • ½ cups Frozen Organic Blueberries

Preparation

1. Preheat the oven to 350°F (175°C).

2. Line a 6-count standard size muffin pan with paper liners.

3. In a large bowl, whisk together eggs, cream and erythritol until well mixed.

4. Add the coconut flour to the egg mixture and whisk until smooth.

5. Wait for 5 minutes until the batter is thick. Add the frozen blueberries and mix well.

6. Immediately scoop the batter into each muffin cup.

7. Bake for 25-30 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.

8. Let cool and serve.

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