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Low Carb Blackberry and Lemon Ricotta Muffins

By Joanne Salerno  ,

July 25, 2017

A little bit fancy 😉  not really hehe. These Low Carb Blackberry and Lemon Ricotta Muffins are super low in carbs, at 3.4g per muffin. Perfect when heated in the microwave 30-40 seconds, then brought back to your desk with your coffee.

Ingredients

1 packet of Protein Muffin Mix

3 eggs

250ml almond milk

200g ricotta

1 lemon (for juice and zest)

200g of frozen blackberries microwaved for 45 seconds (keep some to decorate, optional)

Teasp of sweetener (optional)

1 teasp cinnamon.

2 teasp Vanilla extract.

Directions

How to make the Lemon Ricotta

1Mix together: 200g ricotta, 1 teaspoon choice of sweetener of choice, vanilla essence, lemon zest, Squeeze half a lemon (juice) cinnamon, and 50ml milk The added milk helps the ricotta mix into a smooth consistency that you can swirl and mix through the muffin mix

2Bowl 1 - Pour Protein Muffin Mix into a large bowl

3Bowl 2 - Mix the egg and milk together (200ml almond milk + 3 eggs)

4Combine Bowl 1+2 mix well then fold in the Lemon Ricotta, then the black berries.

5Spoon out evenly into muffin wraps.

6Decorate with extra berries.

00:00

Nutrition Facts

Serving Size97
Calories181
Sodium186
Protein11.9
Sugar3.2
Total Fat12.3
Saturated Fat3.5
Total Carbohydrates3.4

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