Coconut flour keto muffins

Possible Recipe Substitutions:
1) If you don't like blueberries, you can remove them from the recipe, or replace with the same amount of any low-carb berries (raspberries, blackberries, etc.).
2) Canned heavy coconut cream can be substituted for heavy milk cream with a fat content of more than 30% if you consume dairy products.

Ingredients

• Dry ingredients
• 90 g coconut flour without lumps (sift)
• 1 tea spoon. baking powder for the dough
• ⅓ a glass of erythritol (+ 2 tablespoons of erythritol for a sweeter dessert)
• Liquid Ingredients
• 6 pcs. chicken eggs at room temperature
• 2 table. spoon. softened coconut oil
• ¾ a glass of coconut milk without sugar or heavy cream 30%
• 1 table. spoon. vanilla extract
• Filling
• ¾ a glass of fresh or frozen blueberries (set aside a few to garnish the top of the muffins)

Directions

1. Preheat oven to 180 degrees C. Collect all ingredients.
2. In a bowl, combine dry ingredients: coconut flour, baking powder, and erythritol. Set aside.
3. In another bowl, beat eggs at room temperature with coconut cream, melted coconut oil, and vanilla.
4. Continue beating the ingredients, gradually adding the dry mixture until a lump-free mass of dough is formed.
5. Add blueberries (set aside some berries if desired to decorate the muffins in the next step). If you have frozen blueberries, you can dip the frozen blueberries in 1 tablespoon of coconut flour to avoid leaking too much juice into the dough.
6. Fill muffin cups with parchment paper muffin liners. Divide the dough evenly between the 12 muffin tins.
7. Garnish the top of each muffin with blueberries if desired.
8. Bake for 25-35 minutes (until a toothpick inserted in the middle of the muffin comes out clean).
9. Cool on a wire rack or flat dish, refrigerate in a resealable container for up to 1 week, or 3 days in a lidded box at room temperature.
10. You can also freeze muffins in an airtight container and thaw a few hours before serving.