Original Recipe is HERE: Low Carb Jam Muffins

Only 4.6 grams net carb per muffin

INGREDIENTS

MUFFINS
1/2 cup canned pumpkin
2 eggs
1/4 cup heavy cream
1/4 cup water
1/3 cup vanilla whey protein powder
2 cups almond flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/3 cup – 1/2 cup steviva blend (or sweetener that equals 2/3 – 1 cup sugar)

JAM
1 1/2 cup blueberries
2 tbsp steviva blend (or sweetener that equals 1/4 cup sugar)
1 tsp Thick It Up thickener

DIRECTIONS

Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners.
Combine blueberries and 2 tbsp steviva blend in a small saucepan and cook on medium-high heat. You may want to slightly mash the blueberries a bit with a potato masher. Add Thick-It-Up. Turn heat down to a simmer.
Meanwhile prepare the muffins.
Combine all muffin ingredients in a medium sized bowl. Mix well. Don’t worry about over mixing.
Place a small spoonful of batter in each muffin cup. Just enough to cover the bottom.
Divide jam over the 12 muffin cups. Dollop the remaining batter over the muffins.
Bake for 20 minutes.
Allow to cool.

Makes 12 muffins

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 169.1
Total Fat: 12.1 g
Cholesterol: 38.6 mg
Sodium: 91.3 mg
Total Carbs: 7.9 g
Dietary Fiber: 2.8 g
Protein: 7.4 g