Muffin ai mirtilli low carb | Pinkfoodshop

Low carb blueberry muffins

Sep 06, 2020Barbara Arlati

Muffins are small cakes that we imported from America but which have now become part of the best-known desserts in Italy as well. They can be made in a thousand ways and with many variations but you will hardly find healthier ones with few carbohydrates. Suitable for those who follow a ketogenic or low carbohydrate diet but delicious and delicious for everyone.

Ingredients for 12 small muffins (or 6 larger ones):

  • 290g of super fine almond flour
  • 1/2 teaspoon salt
  • 70g of granulated sweetener (stevia+erythrol type Sukrin 1:1)
  • 60ml of avocado oil
  • 60ml of unsweetened almond milk
  • 1 teaspoon gluten-free yeast
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 95g of fresh blueberries


  1. Preheat the oven to 180° and prepare a 12 mini muffin tray/mould by sprinkling it with oil or using mini muffin cups inserted in each mould.
  2. In a bowl mix well the almond flour, salt, baking powder and sweetener and then add the avocado oil.
  3. In another bowl, whisk the eggs, almond milk and vanilla extract at low speed, when everything is well blended, pour the cream into the flour bowl and mix everything until it becomes a smooth paste. Add blueberries (washed and dried well).
  4. Spoon the mixture (it will be mushy, use a spoon) into muffin cups, filling them 3/4 full.
  5. Bake for 25-30 minutes, check the surface with a finger, if by pressing lightly the dough snaps back into place it should be cooked.

Each muffin:

204Kcal | 18g Fat | 6g Carbs (3g Fiber and 1g Sugars) | 7g Protein

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