KetoCal® Blueberry Muffins (MAD)

Author: Nutricia KetoCal


Ingredients:
 10g 2 Tbsp. coconut, dried, shredded, unsweetened
  Optional carbohydrate-free sweetener
 13.5g 3 Tbsp. Ketocal 4.1 powder
 1g ¼ tsp baking powder
 20g 1 Tbsp. plus 1 tsp eggs, raw, well mixed
 10.5g 1 and ½ Tbsp. ground almond flour
 30ml 1 Tbsp. water
 18.5g 2 Tbsp. blueberries, raw

Directions:

  1. Preheat the oven to 350 °F
  2. Mix the Ketocal powder, baking powder, coconut, and almond flour together
  3. Add the eggs (beaten)
  4. Then add the water, optional carb-free sweetener and the blueberries to the mixture
  5. Pour into muffin pan- If possible, use a silicone muffin tray or silicone baking cups, as this helps the muffins stay together and makes them easier to remove
  6. To batch bake multiply the mixture by how many muffins you want then divide into equal amounts in the muffin tray
  7. Cook at 350 °F for 30 minutes or until golden
  8. Allow the muffins to cool on a wire tray


Nutrition Information (for entire recipe):

Carbohydrate: 4.9
Calories: 258
Fat: 23
Protein: 7.5
Ratio: 1.9: 1

Tags:

MuffinsKetoCal 4:1 PowderModified Atkins Dietsweetbreakfastdessert  


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