Low Carb Mini Berry Muffins
Servings: 20 mini muffins
Easy low carb muffins are great for portion control.
- 1/4 cup coconut flour
- 1/4 cup butter, melted
- 1/4 cup erythritol
- 2 tablespoons coconut milk
- ¼ cup raspberries
- ¼ cup blueberries
- 3 eggs
- ½ teaspoon vanilla essence
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 oz cream cheese, softened
- 1 teaspoon vanilla essence
- 2 tablespoons erythritol or sugar substitute of your choice
- 2 tablespoon desiccated coconut unsweetened
Pre-heat the oven to 200C/400F degrees.
Blend together the butter, eggs, erythritol, coconut milk, and vanilla essence.
Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter.
Gentle add the berries and mix well.
Spoon a large teaspoon of the mixture into cupcake cups. You may want to move the berries about to ensure even coverage.
Bake for 20 minutes and allow to cool.
Blend the topping ingredients together until smooth and there are no lumps. Add any extra cream cheese if the mixture is too weak.
Pipe or spoon over the muffin tops and sprinkle the desiccated coconut over the topping.
Eat and enjoy!
Makes 20 mini muffins
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1muffin | Calories: 64kcal | Carbohydrates: 2.2g | Protein: 2g | Fat: 5g | Fiber: 1.1g