Ingredients :

• 1 cup blueberries

• 3 cups almond flour (try to use as finely graded as you can find, so your muffins aren’t gritty!)

• 4 eggs

• 2/3 cup swerve

• 5 oz of Plain Greek yogurt

• 1tbs baking powder

• 1 tsp vanilla

Directions:

Preheat the oven to 375. Whisk the eggs and then add the yogurt, vanilla & swerve and mix together. Add almond flour and baking powder and mix. Carefully fold in the blueberries. Divide batter into 10. Bake for 25 minutes.

Macros per muffin:

6 net carbs

239 calories

11 grams of protein

*Allow to completely cool before eating *