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Low Carb Mixed Berry Sour Cream Muffins (FM)
Recipes | August 09, 2016
*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:
- Preheat oven to 350F degrees.
- Mix all the dry ingredients in a medium size bowl.
- In another bowl beat the eggs, then add sour cream and melted butter and mix well.
- Pour the wet ingredients into the bowl with dry ingredients and mix until well combined and smooth.
- Add the mixed berries and mix well again so that they’re equally distributed.
- Spoon the batter into the muffin cups filling them about half way. This amount yields about 15 muffins.
- 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
Private Member |
santa cruz, ca
YAAAS this is a muffin my style. I prefer those savory and sour tastes over the sweet, although balance is always key. This looks like the perfect breakfast recipe for a few days. I’m going to go pick up some groceries right now. Thanks, Z!
Private Member |
I’d love to make this!
I am also going to try this: http://nourishedandnurtured.blogspot.nl/2012/05/grain-free-sandwich-bread-gaps-primal.html , as I find it hard to not eat bread,but I don’t respond well to (too much) bread. I always look like I am pregnant due to my bloated belly:P.
Just a silly question…How large is one ‘cup’. Is it around 250ml if placed in a measurement bowl?:D ^^
Private Member |
ponte vedra beach, fl
yep! 🙂
Private Member |
Thank you!^^
Private Member |
santa cruz, ca
I made this, and IT IS SOOOO GOOD. It is such a creamy cake! I can’t believe it’s low carb! Wow. The sour cream makes this perfect for my taste. I prefer those moist, creamier cakes. I am blown away by how delicious it is. Eating it with a little cashew butter, OMG. I also added almond extract and rosewater. I love the way that tastes with the fruit and creaminess.
Private Member |
czech republic
yummy, did them today, they are awesome 🙂
Private Member |
toronto, canada
Zuzka would you consider posting nutrition facts with your recipes? It would be helpful for people like me who like to count calories 🙂
Private Member |
santa cruz, ca
So I calculated based on Bob’s Red Mill almond flour and the Earthbound Farms mixed berries I used, and then general calorie counts of sour cream, eggs, etc. The total calorie count for this recipe as it is written is only 2,164. And keep in mind this is mostly high quality fats and proteins, fibers and some fruit. It’s a very healthy recipe for sure! 2,164/15 is only 145 calories. For my needs, I’ve been eating 3 “portions” or 435 calories. I don’t like to count calories, but this is a perfect amount for a low carbohydrate breakfast, in my opinion.
Private Member |
i second this
Private Member |
toronto, canada
Awesome thank you! Very helpful
Private Member |
riverside, ca - california, usa
I made these today, and they are DELICIOUS! I used just frozen blueberries because my mixed berries were just too huge, haha. They turned out ot be one of the most delicious low carb blueberry muffins I’ve ever tried. Thank you, Zuzka! XOXO
Private Member |
I used mixed berries and threw in some sour cherries too!! Yum
Private Member |
ramona, ca, usa
I made these on Sunday and they are SO GOOD! Definitely a new go-to recipe for me. I also just used frozen blueberries because I had a huge bag in my freezer. My boyfriend loves them too!
Private Member |
They are yum huh!!
Private Member |
This was an awesome recipe, which I made today. I took some into hospital for my dad who is currently in there 😩. He loved them Zuzka 👍🏼
I ran out of almond flour so only half one and a half cups so the rest was coconut flour and they tasted perfection, just sweet enough (I only had xylitol) & the sour cream made them moist and lovely!!
Definitely make them again 😋
Private Member |
How long can muffins stay in the fridge?