Skinny Blueberry KetoCupCakes

Skinny Blueberry Keto Cupcakes:

Ingredients:

1. 1/4 cup organic heavy cream OR organic coconut milk or cream

2. 3 extra large Cage-free organic eggs

3. 1/3 cup (70 g) erythritol crystals OR xylitol OR blend or stevia OR monk fruit

4. 5 tablespoons coconut flour

5. 1/2 cup frozen blueberries, organic referred

Directions:

1. Preheat the oven to 350 °F (175 °C).

2. Line a muffin pan with paper liners.

3. In a large bowl, whisk together eggs, cream and erythritol until well mixed.

4. Add the coconut flour to the egg mixture and whisk until smooth.

5. Wait for 5 minutes until the batter is thick. Add the frozen blueberries and mix well.

6. Immediately scoop the batter into each muffin cup.

7. Bake for 25–30 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.

8. Let cool and serve.

Optional Frosting for more cupcake feel:

Frosting

1. 4 oz (113g) Cream cheese softened or 1/2 cup Greek or Icelandic yogurt

2. 1/4 cup (56g) grass-fed butter softened

3. 4 tablespoons Blueberry blended mixture

4. 1 tablespoon Erythritol or stevia

5. 1/2 teaspoon Vanilla extract or vanilla stevia