Low Carb BlueBerry Walnut Mini Cubcakes

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Yes you can Have a Muffin…At least one or two. These fabulous little Mini Cupcakes will make you think there is NO WAY these are Low Carb and good for you! But guess what guys…THEY ARE!

We are going to start with the Batter for the LCHF Cream Cheese Pound Cake from my friends Group: Fittoservegroup.com

Here is that recipe: LCHF Cream Cheese Pound Cake by fittoservegroup.com

1 ¼ c almond flour

¾ c of swerve or other sugar substitute

1 tsp baking powder

¼ tsp of salt

4 eggs

3 ½ oz cream cheese

4 tbs softened butter

1 tsp of vanilla

In a mixing bowl mix with an electric mixer on high beat the butter with the sugar substitute until well mixed then add the cream cheese next add the eggs one at a time. Add the vanilla. Next add all the dry ingredients until well combined.

When that is completed lets get ready to add the Muffin Stuffin’

Preheat oven to 350 degree

1 cup Chopped Walnuts (I use a mini food processor you’ll want them Fine chopped.)

1 Cup Frozen Blueberry or fresh is fine also. You’ll need to chop these as well, semi smalls.

Get your Mini Muffins ready or use Big up to you 🙂

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Chop Walnuts

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Add to LCHF Cream Cheese Pound Cake mix. Take mixer out and use large Spoon to mix in!

 

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Next Blend Frozen Berrys  (or your Fresh. NOTE: DO NOT BLEND Fresh Berrys just chop with knife.

20150828_112557        ADD TO LCHF Cream Cheese pound Cake Mix.

  20150828_112639   IGNOR MY MIXER, USE SPOON!

Make sure mix is Blended well, and then Fill  Mini Cupcakes 🙂

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Now Lets BAKE!!! 

These cook pretty fast so keep an Eye on them, about 15 min. When you insert small knife or toothpick it should come out clean. Let cool and Enjoy!

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