Blackcurrant Muffins

Name: Blackcurrant Muffins
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 50g Softened Cream Cheese; 25g Truvia / Natvia / Pure Via Sweetener; 3 Large Eggs; 30ml Unsweetened Almond Milk; 40g Ground Almonds; 40g Coconut Flour; 2 tsp Lemon Juice; 1 tsp Vanilla Extract; 1 tsp Baking Powder; 60g Frozen Blackcurrants (keep these in the freezer right up until you add them to the mix); 30g Flaked Almonds

You'll also find this recipe on page 63 of the Creative Bakes Cookbook.

Blackcurrant Muffins

Rated 4 stars by 7 users

Servings

Prep Time

15 minutes

Cook Time

15-20 minutes

Calories

125

Author:

Keto Fitness Club

Makes 8 muffins - each one contains:

125 Calories / 2.8g Carbs / 6g Protein / 8.9g Fat

Ingredients

50g Softened Cream Cheese
25g Truvia / Natvia / Pure Via Sweetener
3 Large Eggs
30ml Unsweetened Almond Milk
40g Ground Almonds
40g Coconut Flour
2 tsp Lemon Juice
1 tsp Vanilla Extract
1 tsp Baking Powder
60g Frozen Blackcurrants (keep these in the freezer right up until you add them to the mix)
30g Flaked Almonds

Directions

Preheat the oven to 180°C.
Use an electric whisk to mix the cream cheese and sweetener together.
Add the eggs and almond milk and whisk again.
Now add the remaining ingredients, except the fruit, and mix until smooth.
The fruit needs to be straight from the freezer so add these last. Gently combine with the rest of the ingredients.
Pour the cake mix into silicone muffin cases and sprinkle the flaked almonds on top.
Bake for 15-20 minutes until firm.