I’ve been craving a big fluffy blueberry muffin lately. I’m not sure where the craving came from as it hit out of the blue. I’m not usually someone who eats muffins very often even before changing to a ketogenic lifestyle. Since I made Keto/Low Carb Pumpkin Muffins from my Pumpkin Bread, I figured it wouldn’t be difficult to tweak my Blueberry Bread recipe to make muffins. I had planned on Keto/Low Carb Blueberry Muffins, buy my baby fell in love with blueberries this week so I only had 1/4 cup left. To make up for the lack of blueberries, I added a couple of chopped strawberries and made Mixed Berry Muffins instead. Although keto friendly/low carb breads don’t taste “just like” their fluffy white flour and regular sugar counterpart, this version is a fantastic alternative. I tested this recipe with all four of my kids, and they all loved it. In fact, the baby could not get enough. I think she ate an entire muffin all by herself, which is a lot for a 13-month-old just learning to eat table food who just got two teeth last week. I think these Keto/Low Carb Mixed Berry Muffins are best served straight out of the oven with a big ole pat of butter on top. They make a fabulous breakfast when you are tired of eggs or an afternoon snack option.
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- 6 eggs
- 9 TB melted butter
- 1/4 cup chopped strawberries
- 1/4 cup fresh blueberries
- 1/2 tsp cinnamon
- 2 TB sour cream
- 1 1/2 tsp vanilla
- 2 TB heavy whipping cream
- 1/2 cup + 2 TB coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup granulated Swerve
Preheat oven to 350 degrees.
Beat eggs, swerve, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon until combined.
Add the melted butter and coconut flour to the mixture and beat again until combined.
Add the fresh strawberries and blueberries to the batter and mix on medium speed until thoroughly combined.
Pour batter into lined muffin pans.
Bakes for 25-30 minutes or until tops are browned and a toothpick inserted in the center comes out clean.