This recipe comes from Dr. Berg’s wife Karen … I learned so many valuable things from Dr. Berg about my health, and I have been able to apply them because of his wife’s recipes! The first time I made this recipe my husband (who wasn’t eating Keto at the time) and youngest daughter both actually loved these mini muffins. That’s when I knew eating Keto could become a way of eating for life for me.
These are grain free, so obviously gluten free, and have such low carbs, but what I like about them most, is they taste delicious!
I have made a few small tweaks to Karen Berg’ recipe but it is nearly the same. I make these Muffins or some variation of them (mini chocolate chip, or nuts with spice etc…) every week.
Keto Blueberry Mini Muffins
2 T. Almond Flour
1 T. Cocoanut Flour
2 T. Swerve (Erythritol)
3 T. Blueberries
1/2 t. Baking Powder
Dash of Ground Cinnamon & Ground Nutmeg
1 t. Cocoanut oil melted
1 t. Unsweetened Almond Milk or heavy cream
Mix all dry ingredients together first. Add wet ingredients except blueberries. Fold in blueberries last. Put in mini muffin cups/tins. Bake in preheated oven on 350 degrees for 12 minutes.
Per mini muffin = 29 calories
2.5 grams fat
0.3 grams carb
1.3 grams protein
(using heavy cream will change the macros slightly, adding a little more fat and reducing the carb count slightly.)
Or … if you are not into sharing put the entire batter into a larger mug and microwave for 1 minute for a one big blueberry muffin!