Low Carb Blueberry Muffins


  • 2 cups almond flour
  • 3 tbsp Stevia (or low carb sweetener of your choice)
  • 1 rounded tsp baking powder
  • 4 eggs (at room temperature)
  • 1/2 cup butter, melted
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup frozen blueberries


  • Preheat the oven to 350 degrees.
  • Line a muffin pan with 12 muffin tin liners.
  • In a medium bowl, mix together the wet ingredients.
  • In a large bowl, mix together all of the dry ingredients except for the blueberries.
  • Add the wet ingredients to the dry ingredients and mix until just combined (do not over mix).
  • Carefully fold in the blueberries.
  • Divide the mixture between the 12 muffin tin liners, and bake for 20-25 minutes or until set in the middle and golden brown on the top.


Calculations say, there are about 8 grams of carbs and 7 grams of protein in each muffin.