Blueberry Muffins
Recipe Highlights:Yields: 2 muffinsType: SnackProduct: KetoCal® 4:1 Powder Keto Ratio: 3:1
Chef's Notes
If possible, use a silicone muffin tray or silicone baking cups, as this helps the muffins stay together and makes them easier to remove. (Note! If the muffin is bubbling around the sides, this is fine. The liquid will be absorbed back into the muffin once cooled). All muffins can be frozen.Ingredients
10 g KetoCal 4:1 powder
10 g frozen blueberries, unsweetened
10 g almond flour
12 g butter
19 g egg, raw, mixed well
16 g coconut, unsweetened, shredded
1 g baking powder
10 g water
Instructions
Directions
1. Preheat oven to 350°F.
2. Mix all ingredients together.
3. Spray muffin tin with cooking spray & divide batter between 2.
4. Cook for 30-35 minutes.
5. Remove from oven and allow to cool.
Notes
Nutritional Information
Serving Size: 1 muffin
| Per Recipe | Per Serving | |
|---|---|---|
| Calories | 347 | 173.5 |
| Protein | 7.24 g | 3.62 g |
| Carbohydrate | 3.69 g | 1.85 g |
| Fat | 33.84 g | 16.92 g |
| Exact Ketogenic Ratio | 3.1:1 | 3.1:1 |
Medical ketogenic diets should only be used under medical supervision. Always check with your healthcare professional to ensure that a recipe is appropriate.
KetoCal® is a medical food for the dietary management of drug-resistant epilepsy and must be used under medical supervision.
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