Keto blueberry muffins

Ingredients:
– 2 cups Carbquik* (see notes)
– 1/2 cup allulose
– 1 teaspoon baking powder
– 1 egg
– 1/4 cup unsweetened almond or cashew milk
– 1/4 cup heavy cream
– 3 tablespoons butter melted
– 2 teaspoons vanilla extract
– 1/4 teaspoon ground cinnamon
– 3/4 cup frozen wild blueberries

Instructions:
– Preheat oven to 350°F
– Add all ingredients except blueberries to a mixing bowl; mix until well combined
– Fold in still-frozen blueberries
– Spoon into lined muffin tin (about 8-9 muffins for a regular muffin tin)
– Bake for approximately 18 minutes until toothpick comes out mostly clean

Nutrition information, when made into 8 muffins:
– Calories: 140
– Net carbs: 3* (see notes)
– Fiber: 10g
– Protein: 5
– Fat: 11

These are not sweet dessert muffins but are rather perfect cut in half and microwaved with a big fat dollop of butter sandwiched in between. Very happy with these! This recipe is adapted from https://www.sosimpleideas.com/carbquik-cake/ where you can find the original, which is perfect for strawberry shortcake.

**NOTES AND WARNINGS: This recipe uses Carbquik, which is a frankenfood that relies on high fiber content to be keto. Many people do not trust the stated net carbs on the nutrition label. Therefore I do NOT recommend this recipe for keto beginners, as it’s very important for you to be fully fat adapted before experimenting with high-fiber frankenfoods! The high fiber can also be hard on your belly, so I wouldn’t recommend eating more than 1-2 servings a day, and only once or twice a week, max.

That said, if you’re well along in your keto journey and just want the occasional muffin substitute, this will hit the spot! I find I can eat 1-2 of these and be completely satisfied with no further cravings or symptoms of blood sugar imbalances. Happy baking! ✨✨

by VerdantInvidia