(Camila Kost version)
INGREDIENTS
(6 servings)
⅓ cup almond milk 
25 g of erythritol 2 eggs 
50 g of blueberries ½ tablespoon baking powder 1 splash of vanilla essence 1 pinch of salt .
PREPARATION
1. Preheat the oven to 180°C 
.
. 2. In a large bowl, combine all the dry ingredients: almond flour , erythritol, baking powder and salt.
3. Add the almond milk, eggs, and a dash of vanilla extract. Stir. 
until a paste forms. Then add the blueberries and mix gently.
until a paste forms. Then add the blueberries and mix gently. 4. Grease with butter 
a muffin tin or place paper cups on a baking sheet. Fill ⅔ of the tin's wells with batter. Decorate with a few blueberries on top (optional).
a muffin tin or place paper cups on a baking sheet. Fill ⅔ of the tin's wells with batter. Decorate with a few blueberries on top (optional).5. Bake for 15 minutes 
or until the tops of the muffins are golden brown.
or until the tops of the muffins are golden brown. 6. Remove from the oven and let cool for 10 minutes. Carefully run a knife along the sides of each muffin before removing from the pan.
7. Enjoy! 
.
TIP: This is the base dough for making muffins, so there are several other options: with chocolate chips 
, with cinnamon, chocolate, or with chopped almonds or walnuts… Choose your favorite!
.
This recipe has less than 4g of carbs per serving!
1 Comment
ESTOY HACIENDOLO,DESPUES LES COMENTO