Keto Berry Muffin (Sugar and Gluten-Free)

I have adapted this recipe from a low-carb friends forum for a 1-minute muffin since I don't own a microwave. For those who love sweets and are trying to live gluten and sugar free, this is the perfect breakfast (or any time) treat. I like to eat it while still warm with a slice of cheddar cheese. You can use any berries that you like, but I've found that blueberries and raspberries taste best.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 403 Calories

Ingredients

• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 tablespoon melted butter
• 1 large egg
• cooking spray
• ¼ cup almond flour
• 1 ½ tablespoons powdered erythritol sweetener
• 2 (1 gram) packets stevia powder
• ¼ cup fresh blueberries, divided
• ¼ cup fresh raspberries, divided

Recipe Instructions

Step 1

Preheat a toaster oven to 350 degrees F (175 degrees C), according to manufacturer's instructions. Spray a single-serving cake pan with cooking spray. Line with parchment paper.

Step 2

Mix almond flour, powdered erythritol, baking powder, cinnamon, and stevia powder together in a bowl with a fork, ensuring no lumps remain.

Step 3

Pour egg and melted butter into the flour mixture and combine well. Stir in 1/2 of the blueberries and raspberries.

Step 4

Pour batter into the prepared cake pan; add remaining blueberries and raspberries and gently press them into the top of the batter. Hit the pan gently onto the counter to remove air bubbles and ensure all berries are covered with the mixture.

Step 5

Bake in the preheated toaster oven until a toothpick inserted into the center comes out clean, about 20 minutes.