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Adapted & Shared by Rhonda L.

Servings: 24 muffins @ 1 per serving

Servings: 24 muffins @ 1 per serving
Ingredients
  • 4 cups CarbQuik
  • 1 cup heavy cream
  • ¾ cup unsweetened vanilla almond milk (+ a little extra if the batter is too thick)
  • 1 cup granulated Erythritol (or more to taste)
  • 1 tsp cinnamon
  • 3 TBLS MCT oil
  • 3 TBLS coconut butter (aka manna)
  • 2 eggs, beaten
  • 1½ to 2 cups fresh blueberries *
  •  
  • subheading: BANANA NUT OPTION:
  • note: Leave out the blueberries
  • 1 cup chopped walnuts (or more if you prefer)
  • 1 TBLS banana extract (plus more to taste)
Steps
  1. Preheat oven to 400°.
  2. Prepare 2 standard muffin tins by spraying with non-stick cooking spray.  Alternatively, you can use paper liners, but the batter can sometimes stick to the paper.
  3. Stir all ingredients together except blueberries and optional ingredients, just until moistened.
  4. subheading: I like to make 12 blueberry and 12 banana nut all from this one batch of batter.  Here's how:
  5. Divide the batter in half, into 2 separate bowls.
  6. Into one bowl of batter, add enough blueberries for each muffin to end up with about 6 to 8 berries.  Gently fold the blueberries into the batter.  Divide evenly among 12 muffin cups.  Cups should be about ¾ full.
  7. Into the remaining bowl of batter, add the walnuts and banana extract.  Divide evenly among the 12 muffin cups.  I like to top with a few more walnuts so I can tell the two kinds of muffins apart easily.
  8. Bake about 15 minutes or until golden brown.  Let cool in the pans for a few minutes, then remove to a cooling rack.  Enjoy with butter!
Notes
  • CarbQuik is not strictly keto as it includes wheat-based ingredients, so this is not a recipe I would make frequently.  However, as a switch from bacon&egg breakfast options, it's a nice change from time to time.  Each muffin is about 3 net carbs.
 

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