Blueberry MuffinContributed by Dave Stringfellow
1 teaspoon liquid Stevia
1 teaspoon Cocoa Powder
1/2 teaspoon baking powder
19 grams Butter
29 grams Coconut flour
3 tablespoons Cream
Separate the whites of the egg and whisk, you want a nice amount of air in them.
Mix your dry ingredients well and then mix your yokes, cream and sweeter in to this mix.
Once properly mixed in, mix 1/3 of the egg whites in to the mixture, this should loosen up the mix, allowing you to fold the rest of the egg whites and blueberries.
Pour in to well greased muffin tray and bake for 15 mins at 180C or until you can push a knife in it comes out clean.
Leave to cool on a rack (if you can wait!)
Carbs: 5 g
Fat: 3 g