Low Carb Mixed Berry Muffins
Low Carb Mixed Berry Muffins are full of fresh blueberries and raspberries and have a wonderful sweetness. These muffins make a wonderful breakfast or snack when eating a Keto or Low Carb diet. They are amazingly moist and bursting with flavor from bright, fresh berries.
Ingredients
- 4 large eggs
- 2 cups almond flour
- 3/4 cup erythritol
- 4 tablespoons melted unsalted butter
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
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Preheat oven to 375 degrees and spray a 12-cup muffin tray really well with cooking spray.
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Whisk eggs in a large bowl until frothy.
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Add almond flour, erythritol, melted butter, baking powder, vanilla extract, and salt and stir until mixed well.
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Gently stir in blueberries and raspberries.
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Divide the batter between the 12 muffin cups. Bake for 15 to 18 minutes or until set on top.
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Let cool for a minute or two and then remove from muffin tin by running a knife around the edges and lifting them out. Don't let them cool in the pan too long or they may stick.