Low Carb Low Sugar Blueberry Pecan Muffins

 

Prep: 10 mins

Bake Time: 25 mins

Servings: 12

 

Ingredients:

1/2 cup sour cream

4 large eggs

1 teaspoon pure vanilla extract

3 cups almond flour

1/2 cup erythrotol sweetener

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup blueberries

1/2 cup pecans, finely chopped

Directions:

1.Preheat oven to 325 degrees. Line muffin tin with cupcake liners, silicone liners, or parchment paper.

2. Combine sour cream, eggs, and vanilla extract in a large bowl. Mix until blended.

3. Add almond flour, sweetener, baking powder, cinnamon, and salt. Mix again until smooth. Add water to thin out mixture, if necessary (different brands of almond flour can alter thickness of batter). 

4. Stir in blueberries, keeping aside a handful for the tops of muffins. Add chopped pecans. Continue stirring until blended. 

5. Pour mixture into lined muffin cups. Top with extra blueberries. Bake 25 minutes until just golden brown and firm to the touch. 

6. Remove and cool completely before serving.

Notes:

1. Regular sugar can be substituted for erythrotol, though keep in mind this will eliminate the "low sugar" tag. Splenda is also a common sweetener replacement option, but I prefer erythrotol when baking. 

2. Cranberries also make a nice substitute for the blueberries, and walnuts can be substituted for pecans. Be creative!