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Read more Read more Read more BLUEBERRY MUFFINS Yields 8 muffins 1. Preheat the oven to 350F. Line eight muffin wells in a muffin tray with paper liners. 2. In a large bowl, whisk together the almond flour, flaxseed, granulated erythritol, coconut flour, baking soda, salt, and psyllium husk powder. 3. In a medium bowl, whisk together the eggs, cream, water, vinegar, vanilla, stevia glycerite, and lemon zest. 4. Add the wet ingredients to the dry and stir to combine, being careful not to overmix. 5. Pour the batter into the prepared muffin wells and sprinkle the blueberries on top. 6. Bake until a wooden skewer inserted into the center comes out clean, about 2226 minutes. Per Serving Calories: 162 | Fat: 13 g Protein: 6 g | Sodium: 205 mg Fiber: 3 g | Carbohydrates: 12 g Net Carbohydrates: 3 g | Sugar: 2 g Yields 8 muffins 1 cup almond flour cup milled golden flaxseed cup granulated erythritol cup heavy whipping cream 3 large eggs 1 teaspoon pure vanilla extract 2 teaspoons lemon zest cup fresh blueberries Read more

Details e-book Keto Bread

🗸 Author(s): Lara Clevenger
🗸 Title: Keto Bread: From Bagels and Buns to Crusts and Muffins, 100 Low-Carb, Keto-Friendly Breads for Every Meal
🗸 Rating : 4.5 from 5 stars (1142 reviews)
🗸 Languange: English
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, PC and Amazon Kindle

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