KetoCal® Blueberry Muffins (MAD)

Author: Nutricia KetoCal

 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


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


MuffinsKetoCal 4:1 PowderModified Atkins Dietsweetbreakfastdessert  

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Nutritional values for specific foods may change periodically, so please be sure to verify the nutritional values of the ingredients in these recipes by reading the food labels and/or contacting the manufacturers.