When I opened the fridge yesterday and saw a bunch of bananas going brown, I decided to act.
Since I’m on the low carb diet (as I mentioned here), I aimed to bake something as low carb as possible.
Of course, it’s really difficult to keep the carbs low on this one, since bananas are naturally high in sugars.
Because they ripen quite quickly, the retailers buy them partially ripe, when the tips are still green. The trick to keep sliced bananas from turning dark is to sprinkle them lightly with some lemon juice.
The recipe below was adapted from a great recipe by Adriana from Living Healthy with Chocolate. My name is Charlotte and together with my good friend Kasia we're sharing our favorite recipes.
If you’ve been following along for a bit, you might have noticed my low carb strawberry muffins.
You only need one bowl to make this low carb blueberry muffins recipe with blueberries, flour, sweetener, vanilla, eggs and heavy cream. I’ve never tried making pancakes with coconut flour but that definitely interesting to hear! Quick, easy, loaded protein muffins you are going to LOVE. Maybe because I just shoved three of these in my mouth, but I have to say, they are officially my favorite muffins.
Artificial honey is really just liquid malitol (a sugar alcohol) with artificial flavoring so you can probably sub in another SA (like xylitol) for it. Also, I would think the liquid contributes to the moistness though so you might want to sub in a liquid version of whatever sweetener you choose in place of the malitol.


As the recipe reads, 1 muffin is one serving which is what the nutritional information is based from. Cyclocross started in Europe more than one hundred years ago when cyclist were looking for a way to stay fit in winter. Cyclocross requires the power of a sprinter, the speed and endurance of a time trialist, the bike-handling skills of a mountain biker and the tactics of a road racer. It is not surprising that cyclocross has become the fastest growing part of the sport of cycling in the U.S.
Events foster a festive atmosphere and encourage everyone to have fun while racing as hard as possible.
No matter how hard I try, there is ALWAYS some food that remains uneaten, and therefore going to waste. There is no additional cost to you, and I will earn a commission if you decide to make a purchase. All recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medial treatments or advice. As for the carb count, Swerve has is a sugar alcohol with about 5 carbs per serving and 5 sugar alcohols making it 0 net carbs. The honey alone is over 70+ carbs, and that isn’t counting the additional honey in the streusel topping.
I’d assume that you would be perfectly fine without it, but you may want to add an extra tablespoon or so of sweetener. So, yes it has 22g of carbs but it has 15g of fiber and sugar alcohols which the majority of people subtract. Combine this cooled mixture with the beaten eggs, shredded cheese, salsa, and salt and pepper.


Fill lined muffin wells with the mixture and bake at 400 degrees Fahrenheit for 25 minutes.
The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes. I’m going to cut back the sweetener as I have been sweet free for 6 weeks and not used to it anymore.
In a large mixing bowl combine almond flour, coconut flour, sweetener, baking soda and salt. These blueberry muffins are delicious – they are so easy and quick, you could whip them up in the morning for breakfast in no-time. Not to mention the moist and tender center with juicy little blueberries baked right into the middle. I also decided to make a delicious pecan streusel to give that perfect little crunch with every moist bite. I’ve never even heard of sugar free honey LOL and I doubt they sell it here in South Africa. Either way, if you compare it to regular options which are 60+ carbs each, it most certainly is low carb.
Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Bake 20-25 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.




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