Coconut Flour Blueberry Muffins
Coconut flour blueberry muffins can be not only super easy but delicious as any other muffin. I show you how to make muffins with coconut flour while keeping them keto friendly, low carb and grain free. Each coconut flour muffin is only 2g net carbs per muffin. So, make these now they are great for a healthy breakfast!
Ingredients
Dry ingredients
- 1/2 cup coconut flour
- 2 tablespoon coconut flour
- 1/2 cup granulated sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet ingredients
- 3 large eggs
- 4 ounces full fat cream cheese
- 4 tablespoon unsalted butter
- 1 tablespoon vanilla extract
- 100 g blueberries
Instructions
- Mix all dry ingredients
- Cream egg and cream cheese together. Start with cream cheese and one egg then add in each egg after the previos egg is mixed in
- Once combined add in vanilla extract and butter
- Combine dry and wet ingredients then fold in blueberries. Allow to sit for an hour for flavors to work together
- Preheat oven to 350°F
- Spoon into muffin cups then bake 25-30 minutes
- Allow to cool then serve
Video
Nutrition
Serving: 1muffin | Calories: 196.8kcal | Carbohydrates: 8g | Protein: 6.4g | Fat: 15.6g | Saturated Fat: 8.8g | Trans Fat: 0.2g | Cholesterol: 127.3mg | Sodium: 151.7mg | Fiber: 3.4g | Sugar: 3.7g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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