Name: Low Carb Berry Breakfast Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 eggs; ¼ cup heavy cream; 1 tbs low carb sweetener (eg Lakanto); ¼ cup fresh blueberries; ¼ cup fresh raspberries (roughly chopped)

These low carb berry breakfast muffins are SUPER easy to make, from just a few ingredients! They're also sugar free, gluten free, and keto friendly!

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These egg muffins make a fantastic quick breakfast! I've made them with a combination of blueberries and raspberries, but you could make them with just one kind of berry, or try others! Blackberries would work well as would strawberries, as long as they were chopped up.

These are really handy to eat for breakfast on the go (they're so low in carbs, you could have two!), but you could also enjoy them as a sweet snack!

Check out all my low carb muffin recipes!

How to Make Berry Breakfast Muffins

Line a six-hole muffin pan with liners - I love these colorful silicone liners! Divide the blueberries and raspberries evenly between the muffin cups. You might like to roughly chop the raspberries first for a more even distribution.

Low Carb Berry Breakfast Muffins - sugar free, gluten free, and keto friendly recipe

Add some eggs, cream, and sweetener (I like Lakanto!) to a stand mixer and beat until fully blended. Pour the egg mixture over the top of the berries.

Bake in a preheated oven for 20 minutes or until the egg has cooked through.

Let cool slightly before eating - those berries are hot!!!

📖 Recipe

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