*yields 15 muffins

Ingredients
2 cups almond flour
1/4 cup Swerve (erythritol)
1/2 tsp baking soda
1/2 tsp salt (if you’re using unsalted butter)
2 large eggs
1 cup sour cream
2 tbsp melted unsweetened grass-fed butter (you can also use regular butter, but if you do, don’t add the extra salt)
1 1/2 cups fresh or frozen mixed berries

Instructions:

1. Preheat oven to 350F degrees.
2. Mix all the dry ingredients in a medium size bowl.
3. In another bowl beat the eggs, then add sour cream and melted butter and mix well.
4. Pour the wet ingredients into the bowl with dry ingredients and mix until well combined and smooth.
5. Add the mixed berries and mix well again so that they’re equally distributed.
6. Spoon the batter into the muffin cups filling them about half way. This amount yields about 15 muffins.
7. Bake for about 20 minutes or until golden. Let it cool down and serve.

Macros Per Portion (3 Muffins):
Calories: 436.8
Carbs: 28.2 g
Net Carbs: 10.2 g
Fat: 37.9 g
Protein: 13 g