Blueberry Muffins
1 ½ cup almond flour
½ cup flaxseed meal
2 tsp baking soda
½ cup triple cream (or sour cream)
4 eggs
1/3 cup sugar substitute (I use Lakanto classic)
4 tbsp melted butter (I use Kerrygold, salted)
½ cup fresh blueberries
• Preheat oven to 375.
• Line muffin pan with parchment paper cupcake wrappers.
• In a bowl, whisk together almond flour, flaxseed and baking soda. Set aside.
• In a bowl, whisk triple cream, eggs and sugar. Once smooth drizzle melted butter in and whisk well.
• Mix the dry ingredients into the wet.
• Stir in blueberries.
• Spoon into muffin pan.
• Bake for 20-23 minutes or until toothpick comes out clean.
• Let sit in pan for about 5 minutes then transfer to rack to cool completely.
Makes 12 muffins
Calories: 132
Protein: 4.72 g
Fat: 11.11 g
Carbs: 1.87 g
