What a great way to enjoy something sweet in the morning without the guilt!
Prep Time 15 min / Cook Time 25 min / Serves 12
Nonstick cooking spray
4 large eggs
2 cups almond flour
¾ cup sugar substitute
2 teaspoons vanilla extract
2 teaspoons baking powder
1⁄8 teaspoon salt
¼ cup blueberries
1⁄3 cup raspberries
- Place oven rack in the center position and preheat to 375°. Grease a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, beat eggs until frothy. Add the almond flour, sugar substitute, vanilla extract, baking powder, and salt, and mix well, creating a batter.
- Gently fold the berries into the batter and fill each of the greased muffin cups 2⁄3 of the way full.
- Bake 20–25 minutes, until the tops of the muffins turn a light golden brown and a toothpick stuck into the center of one comes out mostly clean. Let cool 10 minutes be-fore serving.
Any combination of fresh berries can be used, however, very ripe strawberries are not recommended, as they let out a lot of water as the muffins bake.
Baking in a silicone muffin pan will ensure that your muffins release cleanly.
Calories: 120 Fat: 9.5g Protein: 5.5g Fiber: 2.5g Net Carbs: 3g