Low-Carb Blueberry Chocolate Muffins

Ingredients for 1 servings:

• 100 g zucchini
• 2 eggs, size L
• 40 g erythritol (sugar substitute)
• 1 tsp baking powder
• 20 g baking cocoa
• 100 g almonds, ground
• 1 tsp protein powder, chocolate
• 90 g blueberries
• 35 g blueberries
• 4 tbsp erythritol (powdered sugar substitute)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

chilled, a juicy summer treat, approx. 9 muffins

For the batter, finely grate the zucchini and mix with all the ingredients, except the blueberries, using a hand mixer. Fold in the blueberries and divide the batter between silicone muffin cups. Bake the muffins in a preheated oven at 180°C for 20-25 minutes (use a toothpick to check if they’re done), then let them cool and carefully remove them from the cups. For the topping, puree the blueberries with a hand blender and stir in enough powdered sugar substitute until you get a creamy consistency. I needed 4 tablespoons. Then spread the mixture onto the muffins with a silicone brush. The muffins should be kept in the refrigerator. When refrigerated, they’re a wonderful, moist summer treat. I was able to fill 9 muffin cups with the batter, which means each muffin has about 110 kcal and a mere 2.5 carbs.