keto almond blackberry muffins
- Number of Servings: 6
Ingredients
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup 3 large Egg, fresh, whole, raw 2 tbsp Butter, salted 0.5 tsp Xanthan Gum (by SRHAMM) .33 tbsp Now Psyllium Husk Powder 1 serving Erythritol 1/4 Cup (by CYBERGRANNY1) 6 serving Sweet Leaf Stevia, 1 Packet (by AUDEYCLARE) .5 tsp Almond Extract (by CRANKYGIRL) .5 cup, unthawed Blackberries, frozen (unsweetened) 1 tsp Baking Powder
Melt butter in a bowl, whisk in eggs and erythritol -stevia, then add extract - xanthan gum - psyllium husks (powdered or not), then whisk in almond flour (half cup). divide into 6 lined muffin cups.
thaw and drain blackberries and put about 4 in each muffin right before baking.
bake at 350 til done, about 10 min or so . check them
Serving Size: makes 6 muffins
thaw and drain blackberries and put about 4 in each muffin right before baking.
bake at 350 til done, about 10 min or so . check them
Serving Size: makes 6 muffins
Nutritional Info Amount Per Serving
- Calories: 136.1
- Total Fat: 11.0 g
- Cholesterol: 103.3 mg
- Sodium: 146.8 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 10.7 g
- Protein: 5.3 g
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