Ingredients:
- 1/4 cup almond flour
- 1/4 tsp baking soda
- 3 Tbsp equivalent sweetener (I use Swerve or 15-20 drops of liquid stevia)
- 1 Tbsp coconut oil or grass fed butter + more for greasing the ramekin
- 2 Tbsp almond butter
- 1 large pastured egg
- 1/4 tsp vanilla
- 1/2 tsp lemon juice
- 1/4 cup fresh organic blueberries
Instructions:
- Lightly grease two 4 1/2" ramekins
- In a small bowl, combine all of the dry ingredients.
- Add the remaining ingredients (except the blueberries) and stir to thoroughly combine.
- Add the blueberries and stir to incorporate.
- Divide the batter evenly into the ramekins and microwave* for 1 minute 20 seconds (up to 1 minute and 30 seconds or until set).
- Run a knife along the edge of the ramekins and remove the muffins.
- Serve with butter or ghee.
- *Optionally you can bake these muffins at 350 F for 15-17 minutes or until cooked through.
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