Low-carb mini blueberry muffins

Ingredients

•200g cashews or cashew butter (can swap for peanut butter or blended desiccated coconut 1:1)

•100g desiccated coconut

•3 eggs

•1/2 cup of blueberries

•1 tsp baking powder

•75g low carb sweetener (sukrin, swerve or natvia)

•Pinch of salt

Recipe

Using a high powered blender or food processor blend cashews into cashew butter. Next blend desiccated coconut into a fine flour or paste consistency. Combine cashew butter and blended coconut in a large bowl. Add 3 eggs and stir into a batter. Next combine sweetener, salt and baking powder to batter. Add a dash of milk or milk alternative if mixture is too stiff. Finally add blueberries to mixture. Place 12 fairy cake cases on to a baking tray and add 1 heaped tbsp of the batter to each case. Place in oven at 140c for 30 minutes.

Makes 12 muffins

Calories per muffin 173

Protein 5g

Net carbs 5.5g

Fat 15g