Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

Links to purchase other products via Amazon;
Almond flour (https://amzn.to/3NQN7EY)

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These are the best low carb or keto muffins that I have come across. The texture is soft, moist and so delicious. Strawberries and blueberries are great options as they're lower in carbs and they create such vibrant colors. If you wish to cut down on the carbs, you can cut the berries to 1/2 cup each so the net carb per muffin is 6.5 g instead of 7.7 g.

What I love the most is that it's so easy to make with little prep time and no tools required. Just a whisk, spatula and bowl are all we need. And they bake for very little time too, about 15 minutes. These babies can be refrigerated up to 2 weeks. I like to freeze them so that I can enjoy them anytime. So convenient and they're great as birthday cakes too.

NUTRITION FACTS
Total servings = 12 big muffins
Per serving;
Net carb = 7.7 g
Calories = 266
Total fat = 21.5 g
Protein = 10.8 g

INGREDIENTS
300 g (1.2 cups) plain yogurt
6 eggs
60 g (4 tbsp) melted butter
360 g (3 cups) almond flour
2 tsp baking powder
1 tsp baking soda
Erythritol (About 100 to 120 g depending on your preference. You can also use any other keto friendly sweeteners)
1 cup strawberries (cubed)
1 cup blueberries (whole)

DIRECTIONS
1. In a big bowl, add the eggs, yogurt and butter. Whisk until smooth and creamy.
2. Add all the dry ingredients and mix until well combined.
3. Add half the berries and mix well.
4. Spoon the batter into paper cups up to 3/4 height. Top with remaining berries.
5. Bake at 350F or 180C for about 15 minutes or until cooked.