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Ingredients
US|METRIC
12 SERVINGS
- 2 1/4 cups almond flour (252 g)
- 1/8 tsp. salt
- 1 1/2 Tbsp. baking powder
- 3 eggs
- 1/2 cup sour cream (120 g)
- 6 Tbsp. melted butter (84 g)
- 1/2 cup Swerve (or sugar equivalent)
- 1 tsp. blueberry extract
- 100 grams fresh blueberries (or frozen)
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Directions
- Preheat oven to 350 degrees. Spray a pan with non-stick cooking spray.
- In a medium bowl mix all wet ingredients with the Swerve. In another bowl mix all dry ingredients.
- Add wet ingredients to the dry ingredients and combine thoroughly.
- Drop about 2 heaping tablespoons in each muffin tin. Bake 15-25 minutes, until golden brown.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol75mg25% |
Sodium290mg12% |
Potassium40mg1% |
Protein6g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A6% |
Vitamin C2% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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