Grain and Sugar free Huckleberry Muffin
This is the perfect muffin to indulge in if on a keto, grain-free, or sugar-free diet. Light and delicious the grain and sugar free huckleberry muffin will not disappoint!
Ingredients
- 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
Directions
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Step 1
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| Preheat oven to 350 degrees. |
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Step 2
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| Crack five eggs in a mixing bowl and whip for 5 minutes or until eggs are light and fluffy. |
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Step 3
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| Melt butter and coconut oil and slowly add to egg mixture while continuing to whip. |
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Step 4
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| Slowly add in almond flour, baking soda, and vanilla. Batter will thicken while it combines. |
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Step 5
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| Add frozen huckleberries or blueberries to the batter and gently fold until incorporated. |
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Step 6
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| Place batter evenly in 12 muffin tins with silicone or paper muffin holders. |
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Step 7
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| Bake for 20 minutes or until center comes out clean with a toothpick. |
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Step 8
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| Immediately remove from muffin tray and turn onto a cooling rack. Enjoy! |
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