Bluecoaster's Journal, 11 July 2017

That looks delicious. If it's homemade, please could you post the recipe (and calorie breakdown) for the keto muffin 

^^^^ Lynnejones ^^^^ 

OH MY! Looks amazings! Please share the recipe. 

Wow! The muffin looks great. From the picture, the texture reminds me of angel food cake. How does it taste? 

Please share the recipe!!!  

Looks delicious 😋 

OH MYYY LAWDDD!!! that looks amazingggggggggggggggggggg. I need this recipe. 

how many carbs in the muffin. can you post the recipe please! 

Such pretty food! 

I agree with SGP. If that's low carb, you need to share the recipe. lol 

Re: recipe: FS app won't let me copy and paste my previous post. But if you look at my other photo from a day before of these muffins, I listed how I made them in my comments. They are under 2 carbs each. I buy a special protein powder from Amazon called Hoosier Hill Farms because I love what it does to low carb baking. You could substitute almond flour maybe? But the carbs would be a tiny bit higher. The base is just eggs and protein isolate in a blender and tiny bit of coconut flour/ baking powder. Hopefully you all find the recipe easily. 

Muffin without spread: Net Carbs: 1.62 Fiber: 2.1 Fa 8.53 Pro 7.91 Total Carb: 3.72. I strictly use 365 cream cheese from Whole Foods in the recipe and in the spread which is only 1 carb per 2 Tablespoons. You will get a higher carb count if you use Philadelphia etc. 

You will need 72g of Blackberries for the muffins and another small handful for the spread. To answer how it tastes- yes, the muffin alone I guess is kind of like an Angel food cake with a cream cheese twist. Then with the spread- just heavenly cream cheesy, berry yumness, hard to describe! **************************** RECIPE: In a blender I mixed: 95g of Whole Foods 365 cream cheese, 3 large eggs, 1/4 cup Hoosier Hill Farms Whey Protein (Amazon.com), 1/4 teaspoon baking powder, 2 Tablespoons coconut flour, 1 Tablespoon Whole Milk Ricotta cheese ( can probably substitute something else like sour cream etc) 1 teaspoon vanilla and your choice of carb free/ calorie free sweetener. I think I used about the equivalent of 6 Tablespoons of sugar- I use Sucradrops from Amazon. I think I put in a pinch of cinnamon too. Blend it up and pour equally into 6 silicone muffin forms. Carefully place 12 grams of blackberries or raspberries into each cup (72 grams total for just the muffins) pushing a couple down into the batter. Stagger them the best you can. Bake until toothpick comes out clean and nicely browned. Serve with lightly sweetened cream cheese mixed with smashed blackberries. I will say that a lot of low carb baking sticks to pans- I really recommend silicon vs. paper or metal for baking. I only know these pop right out of silicon. You might get even better results using a hand mixer. I am trying to develop quick low carb recipes using a blender, a minimum of nut flours and an electric muffin baking appliance to avoid the oven during summer. So that's how I make all my Keto muffins lately. Have fun! 

Looks inviting. Yummy yummers. LOL 

120 Calories per muffin (oops forgot to mention that) scroll down for the rest of the nutrition info 

Looks like another great recipe, thanks for sharing!!! 😋 

These look tasty 

THIS JUST KILLED MEH 😭😱❤️