Ingredients:

55g coconut flour (half cup)

4 tbs cream cheese

60g softened butter

4 eggs

1 tsp baking powder

1 tsp psyllium husk

1/2 cup blueberries

Pinch salt

50-100g sweetener (1/4 to 1/2 cup) plus extra for sprinkling

1/2 cup cream

Method:

Line 6 muffin tin tray with cupcake holders

Preheat oven to 170C

Cream together butter, cream cheese, sweetener, eggs until frothy.

Mix together dry ingredients then add to above.

Add the blueberries and mix.

Lastly add the cream. Mix well.

Spoon mixture into lined muffin tray and spread equally between the 6 cupcake holders.

Smooth the tops over with a spoon, then sprinkle about 1/4 tsp of sweetener over the tops of each muffin to prevent burning.

Place in oven and bake for approximately 30 minutes or until skewer inserted comes out clean. (Oven times vary)

Enjoy with butter.



So...theyre 4.1g net carbs each.