LCHF Blueberry muffins


“Don’t ask why healthy food is so expensive. Ask why junk food is so cheap.”


Considering the good quality foods you will be consuming on a LCHF diet this is not the most economical lifestyle to follow, so in order not to break the bank I try to stick to the basic vegetable, meat, fat routine with only the occasional treat. The good thing about a low carb living  is that you wont struggle with cravings for sweet things anymore.

LCHF really gets expensive once you start to copycat carbohydrates. This blueberry muffin only uses coconut flour instead of the usual Almond flour recipes that is hellish expensive, we are talking about R 110.00 plus per 300g of almond flour.

Note that the muffin is not overly sweet, so feel free to increase the Xylitol or honey to 1/2 a cup if preferred.



1/2 cup coconut oil / butter / ghee melted

6 eggs

Pinch of sea salt

1/4 tsp Bicarbonate of soda (baking soda)

1/2 tsp Cinnamon

1/4 cup Xylitol / honey

2 tsp vanilla extract

1/2 cup coconut flour

1/2 cup fresh or frozen blueberries (can be increased to 1 cup if desired)

Preheat oven to 180 degrees Celsius.

Grease a muffin pan or place paper cups in a tray.

Place all the eggs in a large bowl and mix. Add the rest of the ingredients and mix thoroughly with each addition.

Fold in the blueberries and scoop the batter into the muffin tray or paper cups with a spoon.

Bake for 20-25 minutes until golden brown.

Each muffin contains: 148 Calories,    7.2 g Carbohydrates,    8.7 g Saturated fat,  12.2 g Total Fat

* nutrition information above based on 1/2 cup coconut oil and 1/4 cup Xylitol used.