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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 |
aventura, florida, usa
What should i eat instead of the muffins for breakfast?
Private Member |
lake tahoe, nv, usa
You can have bulletproof coffee, scrambled eggs with some veggies, or oatmeal…
Private Member |
broadlands, va, usa
We made these today with some ripe bananas and added cinnamon and the kids love them!
Private Member |
melbourne, victoria, australia
Thanks for that suggestion Stephani – cinnamon zhooshed the recipe up! I
Private Member |
Is there something I could use instead of the erythritol or stevia? I usually use quality honey or maple syrup as sweeteners but realize this is a liquid where as the erythritol is a powder. Also, how would a substitute change the nutrition content?
Private Member |
lake tahoe, nv, usa
It changes the nutritional content a lot. If you substitute Swerve with honey or maple syrup, you’ll be adding not only a lot more calories but also a lot of sugar = unhealthy. The texture would be just fine though…
Private Member |
Thanks Zuzka!
Private Member |
what can I use instead of sour cream? Could it be soy milk?
Private Member |
I was wondering the same, what about greek yogurt?
Private Member |
well, I tried with greek yogurt and I guess it worked lol. Tastes very good!
Private Member |
Hi Zuzka.
What can I substitute for almond flower? I’m allergic to almond milk and if I eat almonds everyday I can bad skin allergic reaction. So, I don’t know what to expect from the almond flower.
Private Member |
clare, mi, united states
I am allergic to nuts and I substituted coconut flour for almond flour. I used 1/4 cup of coconut flour +1 egg per cup of almond flour called for. So in this recipe instead of 2 c almond flour, I used 1/2 cup coconut flour and two more eggs.
Private Member |
west orange, nj, usa
These are so easy to make and delicious. Great idea to make a batch and have them for breakfast for the week.
Private Member |
nyc, ny, usa
this is a fan favorite for myself, my boyfriend, his family, my family. wow, I have made so many since I discovered it on week 2/3 of the meal plan.
Private Member |
casa grande, arizona, united states
Hey Z-members! I think mine came out a lil soggy cuz I used frozen fruit. what about with you guys? And How did you store the extra muffins?
Private Member |
ft. lauderdale, fl, usa
Hey Drea, I always use frozen fruit and they come out fine. But I also bake them longer. I only make 1/2 a batch at a time so they don’t go bad on me (learned the hard way) and store them in an air tight container in a fridge. Edit: I started using fresh berries, but still bake them longer.
Private Member |
casa grande, arizona, united states
Omg that’s good advice, thank you!
Private Member |
ft. lauderdale, fl, usa
You’re welcome 🙂
Private Member |
waco, tx, usa
Mine were also soggy but I did bake them longer. Too much more and I was worried they would be burnt. How long did you cook yours? I was so excited about this recipe but they turned out just awful.
Private Member |
ft. lauderdale, fl, usa
Hi! I usually bake them about 35 mins.. but lately I’ve started tweaking the recipe. I think the sogginess comes from the frozen fruit that thaws.. so I started using fresh berries. And I also add either cocoa powder or almond flour if the batter feels too liquid.
Private Member |
waco, tx, usa
Awesome, I’ll try that. Thank you, Nikolka!!
Private Member |
Made these yesterday afternoon and resisted the temptation to try until this morning – SO GOOD!
Private Member |
Mine did not turn out so great meaning they do not look like in the picture here. Mine look more like crumbled cookies. Not sure what went wrong but I was thinking that the dough was already very firm and sticky. Any suggestions on what could have gone wrong? I am pretty sure I used all the amounts and ingredients from the recipe. :-/
Private Member |
dubai, uae
I m facing same problem…
Private Member |
I’ve made these at least 6 times now, and here’s what I’ve done to help them hold together: swapped the melted butter out for melted coconut oil and baked for 45 minutes. Timing depends on the pan type (light, dark, etc.). They turn out golden brown AND don’t stick to the muffin liners, as shown. My first few versions, they were falling apart/sticking to the pan/liners, but still tasted good.
I also added 1/2 tsp of cinnamon for flavor this last round, and it was the best batch, yet (and I’ve loved them since the beginning).
My batter was not firm, though. Make sure to melt the butter/coconut oil. Adding the sour cream really makes the batter wet, so I can’t think of what else would make it firm/sticky. Hope that helps!