berry muffins

Servings: 10 medium-sized muffins

  • 75g (1/4 cup + 2 Tb.) powdered erythritol OR xylitol

  • 1/2 teaspoon salt

  • 4 large eggs (~55g each)

  • 5ml (1 tsp.) almond or vanilla extract

  • 80g (3/4 cup) almond flour OR other nut flour

  • 9g (1 tbs) psyllium husk powder OR 14g (2 tablespoons) coconut flour

  • (optional) 1/4 tsp. guar gum OR 1/8 tsp. xanthan gum

  • 1/2 tsp. baking powder

  • 84g (6 tablespoons) melted butter

  • 52g (5 tablespoons or 4 berries per muffin) fresh or frozen berries

 

Preheat your oven to 375F or 190C.

Mix together the erythritol, salt, eggs, and flavoring until fully combined.

Next, add in the butter, baking powder, guar and xanthan gums and mix very very well (you can use a blender or hand mixer for best results)

Sift in the almond flour and coconut flour, add the optional lemon zest, mix well, then fold in the berries gently. 

Divide the batter evenly between muffin/cupcake baking molds and bake for 20-25 minutes, or until the tops have just started to turn golden.

Let cool to room temperature before eating.

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and NOT actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols, as well as most of the carbs in coconut flour)

Starbucks Blueberry Muffin (HALF a large muffin):     kcal 160 / Carbs 22g / Sugars 14g / Fat 6g / Protein 3g

TPH Low-Carb Berry Muffin (1 medium muffin):        kcal 150 / Carbs 2g / Sugars 1g / Fat 15g / Protein 6g

(made with blueberries)