- 5 large eggs
- 1/4 cup Swerve Sweetener
- 20 drops stevia
- 1/2 tsp vanilla extract (I used orange extract for this batch)
- 1/2 cup +4 tbls coconut flour
- 1/4 cup butter melted or coconut oil
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup water (or a little more if necessary)
- frozen blueberries
Preheat oven to 325F and grease a mini muffin tin (24 cavity) very well.
Combine the eggs, sweetener and vanilla extract. Blend until smooth.
Add the coconut flour, melted butter or coconut oil, baking powder, salt, and cinnamon.
Blend until smooth. If it seems liquidy let it sit for a few minutes, the coconut flour takes a few minutes to soak up the liquid.
Add water and blend again. Adding additional water until the batter thick but pourable.
Divide among the prepared muffin cups. Add a few blueberries to each. Press them gently into the batter.
Bake 20 to 25 minutes, until set. Let cool a few minutes in the pan and then serve with your favorite sugar free syrup.
Enjoy with berries, and bacon!!
Serving size 4 muffins; fat 23 grams, carbs 11 net grams, protein 13 grams
(adopted from AlldayIdreamaboutfood.com)