Dessert

Low Carb Coconut Blueberry Muffins is for Dessert.

Low Carb Coconut Blueberry Muffins takes 5 minutes to prepare.

Low Carb Coconut Blueberry Muffins takes 15 minutes to cook.

Low Carb Coconut Blueberry Muffins makes 6 servings.

The ingredients for Low Carb Coconut Blueberry Muffins are:

* 3 eggs (room temperature - important)
* 1/3 cup coconut flour
* ? cup melted butter
* ? teaspoon vanilla
* ? teaspoon salt
* ? cup sugar substitute equivalent (liquid preferred)
* ? teaspoon baking powder
* 2-5 Tablespoons water (see below)
* ? cup raspberries or blueberries

Here is how you make Low Carb Coconut Blueberry Muffins:

Heat oven to 375? F. Prepare pan with a generous amount of butter. This recipe makes six "regular"-sized muffins.1) Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add salt and vanilla and mix until combined. If using liquid sweetener1 (preferred, as it is zero carb), add at this point.2) Mix the remaining dry ingredients -- coconut flour, baking soda, and sweetener if using powder.3) Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 Tablespoons of water.4) Gently mix in the berries and divide among 6 muffin cups. Bake for about 15 to 18 minutes, or until just turning golden on top.Number of Servings: 6Recipe submitted by SparkPeople user GIGGLES40.

The nutritional information for Low Carb Coconut Blueberry Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 140.0

• Total Fat: 10.9 g
• Cholesterol: 126.6 mg
• Sodium: 229.2 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 3.0 g
• Protein: 4.5 g