Make this low carb blueberry muffin recipe for a treat - suitable for phase 2 onwards!

  • Serves:
    6
  • Prep time:
  • Cooking time:
  • Carbs per serving:
    4g
Ingredients
  • 125g almond flour
  • 40ml double cream
  • 1 egg
  • 2 tbsp sweetener
  • 1/4 tsp baking soda 
  • 1/4 tbsp lemon juice
  • 2 tbsp butter
  • 1/4 tbsp lemon zest
  • 1/4 tsp salt
  • 50g blueberries 

Preheat oven to 350F degrees. Place cupcake papers in 6 muffin holes. Mix almond flour and cream. Add the egg and stir until mixed. Add melted butter, sweetener, baking soda, lemon juice and zest. Add blueberries and stir until evenly distributed.
Spoon mixture into pan, filling each cupcake paper about half full.
Bake for about 20 minutes or until golden. Let cool, and serve with butter

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