It is not easy creating a grain and sugar-free huckleberry muffin that tastes good, but this one definitely meets the criteria! You will find this muffin moist and flavorful, and a treat if you are on a keto diet.
My husband and I recently returned from an Alaskan cruise to celebrate my dad’s 80th birthday. We were on a Princess Cruise ship, which had mediocre gluten-free options, but I still found plenty to indulge in. I’ve been on Carnival, Norwegian and Celebrity cruises as well, and by far the superior gluten-free food options came from Celebrity. Alaska is a beautiful state and should definitely be on your bucket list if you have never visited. Here are a few highlights of the beautiful scenery I captured.
Naturally, coming back from a cruise, I gained a few pounds. I decided to try the keto Diet (a high good fats, low carb diet) to drop those extra pounds. Instead of your body fueling itself from the sugars in your body created by the carbohydrates you eat, it fuels from the fat stores. Eating healthy fats from avocados, coconut oil, nuts, and grass-fed butter is healthy for your brain, too! Dr. Mercola wrote a book recently called ‘Fat for Fuel’ that explains how your body functions on a good fats, low carb diet, and how this lifestyle can help combat cancer, boost brain power, and increase your energy.
Whipping the eggs before adding the almond flour made the muffins nice and fluffy, so I highly recommend whipping for a full five minutes. The muffin dough will be fairly stiff after adding almond flour, so you will want to fill the muffin tins full. Bake in a 350 oven for 20 minutes and enjoy this yummy grain and sugar-free huckleberry muffin in the morning with your bulletproof keto coffee!
Grain and Sugar free Huckleberry Muffin
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
- 5 Large Eggs (cage-free)
- 2 cups Almond Flour
- 2 tablespoons Butter (melted)
- 2 tablespoons Coconut Oil (melted)
- 2 tablespoons Swerve (or other sugar-free substitute)
- 1/2 cup Frozen Huckleberries (or frozen blueberries)
- 1 teaspoon Vanilla
- 1 Zest Lemon (zest or peel from one lemon)
- 1 teaspoon Baking Soda
|Preheat oven to 350 degrees.|
|Crack five eggs in a mixing bowl and whip for 5 minutes or until eggs are light and fluffy.|
|Melt butter and coconut oil and slowly add to egg mixture while continuing to whip.|
|Slowly add in almond flour, baking soda, and vanilla. Batter will thicken while it combines.|
|Add frozen huckleberries or blueberries to the batter and gently fold until incorporated.|
|Place batter evenly in 12 muffin tins with silicone or paper muffin holders.|
|Bake for 20 minutes or until center comes out clean with a toothpick.|
|Immediately remove from muffin tray and turn onto a cooling rack. Enjoy!|