Makes about 12 , 4g carbs per muffin.
| Amount | Ingredient | Carbs |
| 180g/6oz | almond flour | 7g |
| 30g/1oz | ground chia seeds | 13g |
| 30g/1oz | egg white powder | 1.5g |
| ½ tspn | salt | 0g |
| 3 tspn | baking powder | 7.5g |
| Natural sugar substitute equivalent to 85g sugar | 0g | |
| 1 tspn | guar gum | 0g |
| 125g/4oz | fresh or thawed frozen blueberries (drained) | 13g |
| 1 egg | 1g | |
| 2 tspn | vanilla extract | 1g |
| 180ml/6fl oz | coconut milk | 2g |
| Total Carbs | 46g |
Pre heat oven to 325°F/160°C
Either spray muffin pan with coconut oil or line with paper muffin cases.
In a large bowl place the almond flour, ground chia seeds, egg white powder, sea salt, baking powder, sugar substitute, and guar gum & mix together well. Make a well in the centre of dry ingredients.
Gently mix in the blueberries.
In a small bowl mix the beaten egg, vanilla extract & coconut milk.
Add the egg mixture to the dry ingredients & stir quickly & mix well.
Half fill muffin pans & bake for 40 minutes or until lightly browned (turn halfway through if required) & a wooden toothpick inserted in the middle comes out clean.
VARIATION
Substitute 125g/4oz fresh or thawed frozen raspberries (drained) for the blueberries & use 2 tspn almond essence instead of the vanilla extract.
Originally posted 2017-09-24 17:44:16.