Low Carb Berry Breakfast Muffins

4.46 from 11 votes

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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Prep Time 5

Cook Time 20

Total Time 25

Makes: 6 Muffins

Net Carbs: 2

Calories: 82

Ingredients Equipment Method Nutrition Notes

Ingredients

4 eggs
¼ cup heavy cream
1 tbs low carb sweetener eg Lakanto
¼ cup fresh blueberries
¼ cup fresh raspberries roughly chopped

Equipment

Step-by-Step Instructions

Preheat the oven to 350F. Line a six-hole muffin pan with liners.
Beat together the eggs, cream, and sweetener in a stand mixer.
Divide the berries evenly between the muffin cups, then pour the egg mixture over the top.
Bake for 20 minutes or until the egg has cooked through.
Let cool slightly before eating.

Nutrition

Serving: 1MuffinCalories: 82kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0gCholesterol: 122mgSodium: 45mgPotassium: 62mgFiber: 0gSugar: 1gVitamin A: 309IUVitamin C: 2mgCalcium: 25mgIron: 1mgNet Carbs: 2g

Notes

2g net carbs per muffin

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.