Carbs 9.3 grams
Fiber 3.9 grams
Net Carbs 5.4 grams
Protein 7.3 grams
3 cups almond flour
4 T. coconut flour
1 T. baking powder
1 t. salt
1 t. baking soda
7 T. melted, solid coconut oil
3 large eggs
1/2 cup unsweetened applesauce
3/4 c. Swerve Granulated Sweetener
2 t. vanilla extract
2/3 cup fresh blueberries
Preheat oven to 350 degrees and spray the muffin tin with oil spray. Do not grease tin.
Mix flours, baking powder, baking soda and salt.
In a separate bowl, using an electric mixer, beat Swerve, coconut oil, eggs, applesauce and vanilla til well blended.
Stir in flour mixture and blueberries til well combined.
Let batter stand for 5 minutes.
Divide into 12 muffin cavities and bake until golden brown and a toothpick inserted in the middle comes out clean, about 24-25 minutes.
Let cool for 15 minutes.
Gently run a knife around the edges to loosen.
Let cool completely in pan.