Food prep has been key to maintaining a low-sugar lifestyle for us. This weekend, I prepped loaded burger bites and salads for lunches, and I made Western scrambled eggs and lemon-blueberry muffins for breakfasts. These muffins are delicious and only 2.5 net carbs each!
Ingredients:
Yields 12 muffins
Yields 12 muffins
2.5 net carbs per muffin
Recipe adapted from Sugar Free Londoner
- 2 c almond flour
- 3 large eggs
- 1/2 c sour cream
- 1/3 c Swerve, or your favorite sugar substitute
- 1 1/2 tsp baking powder
- 1 lemon
- 1 tsp pure vanilla extract
- 1/2 c fresh blueberries
- 1/4 tsp salt
- Pinch cinnamon
Directions:
Preheat oven to 350 degrees. Grease a muffin pan. In a large bowl, whisk together the eggs, sour cream, Swerve, zest from lemon, 1 tbsp juice from lemon, and vanilla. In a medium bowl, combine the almond flour, baking powder, salt, and cinnamon. Gradually stir the dry ingredients into the wet ingredients, until combined. Fold in the blueberries.
Spoon batter into prepared muffin pan. Place a few blueberries on the top of each muffin. Bake for 25 minutes, or until lightly browned. Cool in the pan for 5 minutes before removing.
Enjoy!
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