Low Carb Blueberry Muffins

Ingredients:
2/3  c coconut flour
6 eggs
1/2 c Splenda or liquid equivalent (liquid has no carbs)
1/2 c water
1/2 c whipping cream
1/2 c coconut oil
1 c blueberries
4 tea granulated Xylitol or other sugar alcohol

instructions:

  1. Preheat oven to 375º
  2. beat the eggs; all Ingredients except berries and sugar alcohol, mix well
  3. Fold in berries
  4. spoon equally into 16 muffin tins greased or in cups. Sprinkle 1/4 tea sugar alcohol on top of each muffin
  5. Bake for 12-15 minutes until tooth pick comes out clean.

Servings: 16          Net Carbs:  2.9

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