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Low-carb blueberry muffins

updated

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Ingredients for 1 servings:

  • 4 m.-sized eggs
  • 120 g almond flour, not defatted
  • 60 g Greek yogurt
  • 1 vanilla pod(s), including the pulp
  • 4 tbsp sugar substitute, e.g. erythritol-stevia, xylith
  • ½ pack of baking powder
  • 1 pack of baking soda, approx. 5 g
  • 1 lemon(s), zest or 1/2 pack of Citro Back
  • 150 g blueberries, fresh or frozen or raspberries
  • 50 g almond flakes or sugar-free chocolate drops

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for a 12-cup muffin tray

Preheat the oven to 175°C (top/bottom heat). Mix all ingredients except the berries and flaked almonds into a batter. Fold in the berries. Fill the muffin cups 3/4 full with the batter and sprinkle with flaked almonds. Bake in the preheated oven on the middle rack for about 20 minutes. I sometimes use raspberries and sprinkle with sugar-free chocolate chips instead of flaked almonds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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