I love berries, let me tell you.
They’re sweet, juicy, flavorful, versatile, AND low carb/low sugar!
You can enjoy them as is, toss them into you favorite mixed green salads, puree them with stevia and freeze them for sorbet, serve them with a bit of whipped heavy cream, or make (my favorite) muffins! I love berries and picked up some blackberries and raspberries this weekend from my local farmer’s market (pictured above). Aren’t they just gorgeous?!
Before I started on this wellness journey, I made (and ate!) muffins all the time. I’m SO glad I can enjoy these gems, that just have a few modifications to ensure they fit into my #goals.
These muffins are awesome! They’re crumbly, moist, crumbly, buttery, a bit tart, and oh-so-sweet!
This recipe makes 8 cupcake-sized muffins, or 24(ish) mini muffins. And if you don’t like blackberries, no worries! You can use blueberries or raspberries! I’ve used this recipe with all three berries and they were a hit each time. The lemon zest, however, is a MUST. It just takes these muffins to new heights and is certainly missed if it’s not there! So zest away!
At just 4g total carbs (2g net carbs) per muffin, you can enjoy one of these with butter for breakfast, a snack, or dessert! I was able to reduce the carbs in these little guys by using oat fiber to replace some of the flours in the recipe. Oat fiber has no effective carbs and works really well in keto baking! It’s not a 1:1 substitute, however, so be careful when experimenting with it. If you don’t have oat fiber, you can still make these! There are a few tips and modifications in the recipe to guide you.
If you’d like to purchase oat fiber for your low carb, keto life, you can snag a 1lb bag of the keto-friendly brand “Lifesource” for $3.99 at Netrition.com!
Here is the recipe!
- 1/8 cup coconut flour
- 1/4 cup blanched almond flour
- 1/2 cup oat FIBER (not oat flour)
- 1 tsp. gluten free baking powder
- 1/4 tsp. sea salt
- 1/4 tsp. ground ginger
- 1 tsp. fresh lemon zest
- 2 tbsp. melted coconut oil or butter
- 3 large eggs
- 1/4 cup cold water
- 2 tbsp. zero calorie, keto approved sweetener (I used Swerve)
- 1/4 tsp. liquid vanilla stevia (if you don't have it, it's ok to omit- they will just be a little less sweet)
- 1/4 tsp. vanilla extract
- 1/2 cup fresh blackberries (if they are super big, cut them into halves)
- Preheat your oven to 350F. Line a cupcake tin with cupcake paper liners.
- In a large bowl, stir together coconut flour, almond flour, oat fiber, baking powder, sea salt and ginger until just combined.
- Add eggs, melted coconut oil or butter, water, sweeteners, vanilla extract, and lemon zest into the bowl. Use a spatula or spoon to stir until well combined.
- Gently stir in blackberries.
- Use an ice cream scoop to spoon the muffin batter equally into 8 the cupcake pan. Smooth the top of each muffins with the back of a spoon or an offset spatula so that there are no "peaks". Bake for 20-23 minutes or until a toothpick placed inside a muffin comes out clean.
- Let cool and enjoy!
- At just 4g total carbs (2g net carbs) per muffin, you can enjoy one of these with butter for breakfast, a snack, or dessert! **If you don't have oat fiber, use 1/4 cup coconut flour and 1/2 cup blanched almond flour. The carb count for these will increase since oat fiber, as oat fiber has no effective carbs. You can purchase a 1lb bag of Lifesource oat fiber for $3.99 at Netrition.com!