Ground Almonds, Blueberries, Raspberries,
Cacao Nibs, Eggs, Swerve, Coconut Oil,
Extra Thick Double Cream, Vanilla Bean Powder,
Liquid Stevia, Cream of Tartar, Baking soda
Per Muffin (Serves 8)
232 Calories | 21.2g Fat | 6.7g Protein | 3.3g Carbs | 0.1g Net Carbs
As one of the first low-carb recipes I ever tried, this deliciously spongey and moist recipe is fool-proof, delicious, and versatile.
Each bite tastes even better when you remember there’s just 0.1g net carbs per muffin!
- Ground Almonds | 150g
- Melted Coconut Oil | 60g
- Raspberries | 60g
- Granulated Swerve | 50g
- I use Swerve Sweetener
- Blueberries | 40g
- Cacao Nibs | 10g
- Eggs | 2
- Extra Thick Double Cream | 2 tablespoons
- Baking Soda | 1 teaspoon
- I use Arm & Hammer Baking Soda
- Vanilla Bean Powder | 1/2 teaspoon
- Cream of Tartar | 3g
- I use Waitrose Cream of Tartar
- Liquid Stevia | 10 drops
Preheat your oven to 175°c | 350°f
Line a muffin tray with 6-8 paper cups
Mix the ground almonds, vanilla bean powder, and baking soda together in a bowl
In a separate bowl, whisk together the eggs, coconut oil, swerve, cream, and liquid stevia
Combine the two mixtures.
The consistency should be quite thick, but not dry. If the consistency seems dry, add a tiny amount of water.
Add the raspberries, blueberries, and cacao nibs.
I tend to use frozen fruit for my recipes, for convenience. Feel free to use fresh or frozen, they both work perfectly.
Fill your muffin cups to the top with batter.
They’re not going to rise quite as much as conventional muffins, so feel free to be generous with each serving.
Place your tray of muffins into the oven for 20 minutes, making sure the tops do not begin to burn