Description
Keto huckleberry muffins with bright orange zest. Made with gluten free and low carb flours.
Ingredients
1 1/3 cup or 135 grams almond flour
1/4 cup or 22 grams vanilla whey protein powder (I use precision engineered.)
2 Tablespoons or 15 grams golden flaxseed meal
2 Tablespoons or 16 grams tapioca flour
2 tsp baking powder
pinch of kosher salt
1 Tablespoon orange zest, loosely measured (I use clementine zest)
2 Tablespoons orange juice (fresh)
1/4 cup or 72 grams heavy cream
1 egg + 1 egg yolk (large eggs) or 45 grams egg + 20 grams yolk, room temperature
6 Tablespoons or 85 grams butter, room temperature
2/3 cup or 84 grams Swerve confectioners
3/4 cup huckleberries
Instructions
Pre-heat oven to 325° F and line a muffin pan with liners or tins.
Mix butter in stand mixer or a large bowl with a hand mixer until light and fluffy.
Add the sweetener and cream together for about two minutes.
Have eggs broken in a separate bowl and add one yolk at a time, until each one is fully incorporated.
Add the zest, juice and heavy cream and mix well.
Combine all dry ingredients together in a separate bowl and mix together well.
Add half of the dry ingredients to the wet ingredient mixture until fully combined.
Add the remaining dry ingredients to the wet mixture.
Fold the huckleberries into the batter.
Spoon or scoop the batter into the liners or tins.
Bake in the oven for about 24 minutes.
Notes
Measuring in grams will always yield the best result.
Nutrition
- Serving Size: 1 Muffin
- Calories: 185
- Fat: 16 grams
- Carbohydrates: 4.5 net carbs
- Protein: 7.2 grams
