Ingredients
• 1 cup blueberries
• 3 cups almond flour (try to use as finely graded as you can find, so your muffins aren’t gritty!)
• 4 eggs
• 2/3 cup swerve
• 5 oz of Plain Greek yogurt
• 1tbs baking powder
• 1 tsp vanilla
Directions:
Preheat the oven to 375. Whisk the eggs and then add the yogurt, vanilla & swerve and mix together. Add almond flour and baking powder and mix. Carefully fold in the blueberries. Divide batter into 10. Bake for 25 minutes.
Macros per muffin:
6 net carbs
239 calories
11 grams of protein
* Allow to completely cool before eating
