Blueberry Muffins, Modified Atkins Diet
(made with KetoCal 4:1)
(Recipe adapted from Emma Williams’ recipe collection from Matthews Friends)

Per Serving (1 muffin):

Recipe (3 muffins):

3 ½ Tbsp      Cream, 36% - Heavy Whipping Cream
1 ½ Tbsp      Blueberries, fresh
2 ½ Tbsp      Egg - raw - mixed well
1/3 cup         KetoCal® 4:1 Powder - Nutricia North America
3 Tbsp          Almond Flour (whole ground blanched almonds)*
2 Tbsp          Butter
1 Tbsp          Water
3 drops         Liquid Sweetener

Instructions:

• Preheat oven to 325°F
• Mix together the dry ingredients: KetoCal® powder and almond flour.
• In a separate container, melt the butter. Allow to cool for approximately 1 minute.
• Mix egg, cream and water into melted butter until well blended.
• Stir mixture into dry ingredients.
• If desired, stir in several drops of liquid sweetener.**
• Fold in blueberries
• Spoon mixture into foil muffin cups in a muffin tin.
• Bake for 20 minutes.
• Refrigerate in a sealed bag for up to 2 days. Muffin may be frozen.

*Almond flour is the same as almond meal; whole ground blanched almonds.
**Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®.

Recipe:  Makes 3 muffins
Servings:  3 (1 muffin)