Blueberry Muffins With Almond Flour (Keto, Low Carb)

Summary: An easy low carb and keto recipe for blueberry muffins made with almond flour.

INGREDIENTS

• 1 cup blanched almond flour (4 oz wt.)
• 5 tbsp heavy whipping cream (2 1/2 oz wt.)
• 1/3 cup fresh blueberries (1 1/2 oz wt.)
• 2 tbsp swerve sweetener (1 oz wt.)
• 1 large egg, lightly beaten
• 1/2 tbsp baking powder
• 1/4 tsp table salt
• nonstick cooking spray, for greasing liners

INSTRUCTIONS

1. Position
   a rack in the center of the oven. Preheat to 350 F. Prepare a muffin
   tin fitted with 4 liners. Grease with nonstick cooking spray.
2. In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
3. Add
   heavy cream and beaten egg to the bowl. Stir together until well-mixed.
   The batter should be thick, but should fall off a mixing spoon when
   lifted up. If too thick, add another tablespoon of heavy cream.
4. Gently fold in blueberries until well-distributed in the batter.
5. Divide the batter among 4 muffin liners, filling each all the way to the top. Smooth the top with a spatula.
6. Bake
   at 350 F until the tops are golden, about 25 minutes. A toothpick
   inserted in the center should come out clean or with a few dry crumbs.
   Let them cool a bit before serving.