Keto Low Carb GF Bluberry Muffins For MUFFIN!

 So the beginning of June I lost my Grandmother suddenly.  

She really meant the world to me and I am still grieving.  I literally think of her daily, when I cook, when I craft, like on the regular.  She was the one who taught me my Jewish recipes, how to sew, crochet, knit, embroider, budget, but also how to be a Female that can take care of her family financially all by myself if need be.  The season of life I mostly remember her in was when she was an IRS employee that lived a very simple life (well except for her jewelry), she liked her fancy jewelry, even if it was accompanied by silly t-shirts and Capri pants.  My Grandma had lived a full and colorful life.  I'm sure when I can muster it up I will do a post all about the incredible lady.  My Grandma called me Muffin.  That was her name for me my whole life, every card, every phone call I was her muffin.  Why when she passed did I just want a muffin.  Sounds silly but that was my inspiration for this recipe.

Because of my Keto sentence, and Celiac situation here is what I came up with, and it really hits the spot.  These little guys with a cup of tea is all you need the minute you have a call from that sweet tooth, or if you have as I like to call them a "Snack-attack" whatever you call it this is for you.

Keto, Low Carb GF Blueberry Muffins 

2 C almond flour

3 Tbs rounded Tbs of  Erythritol

1 rounded Tea of baking powder

4 eggs

1/2 C butter

1/2 C heavy cream + 1/4 C

1 Tbs lemon juice

1 Tea vanilla extract

2 Tbs chopped pecans

1 C frozen blueberries

nutmeg a sprinkle

cinnamon a sprinkle

Coconut oil non stick spray

Preheat oven 350, spray muffin tins with Coconut oil spray.  Add wet ingredients eggs, butter, heavy cream, vanilla and lemon juice and mix well.  Mix almond flour, BPowder, Erythritol until Incorporated. At this point based on the consistency I add a little more heavy cream and make sure the mixture is wet enough.  Because the almond flour can be dryer, you want it thick but it needs to also be runny a hair.   Fold blueberries and pecans in.  Add mix to tins and sprinkle cinnamon and nutmeg on top, recipe makes 12 larger muffins.  Bake 20-25 minutes adding 5 minutes depending on elevation.  Mine always take around 30 min to get golden.  Let cool and add to air tight container.  I store in a large mason jar and leave room temp, after day 3 I would store in fridge.  But they don't last that long on the regular....  7 carbs of goodness.  Thank god, mamma missed my muffins!

 Hope you enjoy,

Tread Lightly,

Mel