The Real Low-Carb Blueberry Muffins

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   Preheat the oven to 350 degrees F (175 degrees C).

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   Line a 6-count standard size muffin pan with paper liners.

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   In a large bowl, whisk together eggs, cream and erythritol until well mixed.

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   Add the coconut flour to the egg mixture and whisk until smooth.

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   5.

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    Wait for 5 minutes until the batter is thick.

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    Add the frozen blueberries and mix well.

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    Immediately scoop the batter into each muffin cup.

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    7.

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    Bake for 25-30 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.

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    8.

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    Let cool and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.