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RECIPE
11 INGREDIENTS6 STEPS22MIN

Keto Blueberry Muffins

5.0
4 Ratings

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Reminiscent of the boxed mixes you can buy at the store, this version gets a much-needed upgrade, transforming into a healthier, keto-friendly muffin that is just as good for a quick breakfast as it is for a late-night sweet tooth.
22MIN
Total Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
6
Serves 6
1 cup
Almond Flour
1/2 Tbsp
Ground Cinnamon
3 Tbsp
Granulated Erythritol
1/2 Tbsp
Baking Powder
2
Large  Eggs
2 Tbsp
Cream Cheese
2 Tbsp
Whipping Cream
1/4 cup
Butter , melted
to taste
Nonstick Cooking Spray

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Nutrition Per Serving

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CALORIES
252
FAT
23.2 g
PROTEIN
6.9 g
CARBS
12.4 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (205 degrees C). Spray a muffin tin with Nonstick Cooking Spray (to taste) or line it with muffin liners.
Step 2
In a small bowl, mix the Almond Flour (1 cup), Ground Cinnamon (2 teaspoon), Granulated Erythritol (3 tablespoon), and Baking Powder (3/4 tablespoon).
Step 3
In a medium bowl, use a stand mixer or hand mixer to combine the Egg (2), Cream Cheese (2 tablespoon), Whipping Cream (2 tablespoon), Butter (4 tablespoon), and Vanilla Extract (2 teaspoon).
Step 4
Add the flour mixture into the egg mixture and beat until thoroughly combined, but try not to overmix.
Step 5
Pour batter into the prepared muffin cups. Place a couple of Fresh Blueberries (2 tablespoon) on top of the batter in each cup. Bake for 12 minutes, or until golden brown on top.
Step 6
Serve warm with a bit more butter on top if desired.

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Nutrition Per Serving
Calories
252
% Daily Value*
Fat
23.2 g
30%
Saturated Fat
8.4 g
42%
Trans Fat
0.1 g
--
Cholesterol
92.9 mg
31%
Carbohydrates
12.4 g
5%
Fiber
2.7 g
10%
Sugars
1.6 g
--
Protein
6.9 g
14%
Sodium
193.3 mg
8%
Vitamin D
0.4 µg
2%
Calcium
132.5 mg
10%
Iron
1.1 mg
6%
Potassium
42.3 mg
1%
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