Topping Ingredients:
½ C. Almond Flour
½ C. Swerve Granular
1 t. Salt
4 T. Melted Butter
Batter Ingredients:
2 Eggs
1 C. Swerve Granular
8 T. Melted Butter
1 T. Vanilla
1 ½ t. Baking Soda
½ t. Salt
1 C. Sour Cream
2 C. Almond Flour or Bread Flour
2 C. Fresh Blueberries
Filling Ingredients:
4 Ounces Cream Cheese
3 T. Swerve Granular
Easy Directions:
In a small bowl, combine all topping ingredients and set aside. In large mixing bowl, mix eggs, Swerve, butter and vanilla. Add in baking soda, salt and sour cream and mix till just blended. Add in flour. Combine and fold in blueberries.
In a separate mixing bowl, beat together cream cheese and Swerve.
Line a muffin baking pan with cupcake paper liners. Spoon ½ cup full of batter, add a spoonful of cream cheese mixture and top with a spoonful of batter. Top each muffin with a spoonful of topping mixture. Bake at 350 for 20-25 minutes. Enjoy!
My grandson has recently been put on medical keto diet. The recipe looks delicious. Do you know the amount of carbs per serving? Also is 2 cups of blueberries correct? How many muffins does this make?
Thank you for your help.
Yes 2 cups of blueberries—and if you use a food nutrition app you can see amount of carbs–should be under 5, our batch made about 15 muffins!
Love this recipe
What kind or brand of almond flour do you use? I have used some but kind of grainy. Thank you very much! And do you have a recipe for easy all nut and dark chocolate clusters ? In the crock pot wood be wonderful! Thank you so much!!
Honestly–I use whatever is on sale!! : )! Jayne
I need to know the carbs for one muffin ?