Net Carbs 5 grams
Protein 12 grams
1 1/2 cup finely ground almond flour
1/2 cup coconut flour
1/2 teaspoon salt
1 cup unsweetened protein powder
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granular Swerve
1/4 cup melted butter
3 large eggs (room temperature)
3/4 cup unsweetened almond milk
1/4 cup unsweetened yogurt or sour cream
2 teaspoons lemon zest or 1/4 teaspoon lemon extract
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Cinnamon/Swerve blend, optional for sprinkling on top
Preheat oven to 350 F.
Grease 12 wells of a standard muffin pan, or line with muffin papers.
Stir together dry ingredients and set aside.
Whisk together melted butter, Swerve, eggs, almond milk, yogurt, lemon zest or extract and vanilla.
Stir dry mixture into wet ingredients. A few lumps will remain.
Fold in berries.
Fill muffin cups until almost full and sprinkle with cinnamon Swerve, if desired.
Bake for 22-24 minutes, until a toothpick inserted into center comes out clean.
Remove from oven and cool 5 minutes before transferring to a rack.