KETO BLUEBERRY MUFFINS (COCONUT FLOUR)
I take my low carb baking seriously. If I’m going to spend extra carbs indulging in a low carb treat, it’d better be good. I think these keto blueberry muffins are VERY good. We can all agree that low carb baked goods are different than the “real thing” – not bad, just different. These low carb blueberry muffins may lack that starchy stick-to-the-teeth mouth feel inherent in regular muffins, but they are so soft and fluffy you’d be hard pressed to tell the difference.
Coconut flour is the grain free flour alternative of choice for these muffins. It’s low in carbs, high in fiber, and well tolerated by many who suffer with nut allergies. Coconut flour produces soft and fluffy baked goods which have a mild coconut flavor. I especially love it for low carb quick bread and muffin recipes like chocolate zucchini muffins and these great gluten free blueberry muffins.
When using coconut flour, convention is to use lots of eggs to help add structure with their protein content and trap air. But the large amount of eggs causes baked goods to stick to pans like crazy, earning coconut flour a bum rap. To get around that problem I used a little cream cheese and a more traditional method of incorporating the ingredients. Make sure to let the muffins cool just a bit before gently removing from the pan and then store in the refrigerator. To enjoy, warm gently in the microwave. They’re terrific.
INGREDIENTS
CREAM TOGETHER
DRY INGREDIENTS
WET INGREDIENTS
ADD LAST
INSTRUCTIONS
PREPARATION:
for full recipes please see : peaceloveandlowcarb.com
Coconut flour is the grain free flour alternative of choice for these muffins. It’s low in carbs, high in fiber, and well tolerated by many who suffer with nut allergies. Coconut flour produces soft and fluffy baked goods which have a mild coconut flavor. I especially love it for low carb quick bread and muffin recipes like chocolate zucchini muffins and these great gluten free blueberry muffins.
When using coconut flour, convention is to use lots of eggs to help add structure with their protein content and trap air. But the large amount of eggs causes baked goods to stick to pans like crazy, earning coconut flour a bum rap. To get around that problem I used a little cream cheese and a more traditional method of incorporating the ingredients. Make sure to let the muffins cool just a bit before gently removing from the pan and then store in the refrigerator. To enjoy, warm gently in the microwave. They’re terrific.
INGREDIENTS
CREAM TOGETHER
- ½ stick (2 oz) butter, very soft
- 4 tablespoons (2 oz) cream cheese, very soft
- 1/2 teaspoon vanilla
DRY INGREDIENTS
- ½ cup coconut flour (get it here)
- ¼ cup Swerve Granulated (get it here)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/16 teaspoon cinnamon
- 1/8 teaspoon xanthan gum (binds ingredients)
WET INGREDIENTS
- 3 large eggs (cold)
- 1/4 cup heavy cream (last wet addition)
ADD LAST
- 1/3 cup fresh blueberries
- 2 teaspoons Swerve Granulated
INSTRUCTIONS
PREPARATION:
- Preheat oven to 350°. Position oven rack to the lower third of the oven. Line a six cup muffin tin with paper liners. Add the dry ingredients together in a smaller bowl and whisk together to combine and break up any lumps.
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for full recipes please see : peaceloveandlowcarb.com