INGREDIENTS:

• Fresh blueberries- 2/3 cup
• Ultra Low Carb flour- 2.5 cups
• Keto Sweetener- 1/3 cup
• baking powder- 1.5 tsp
• baking soda- 1.5 tsp
• kosher salt- 1.2 tsp
• Melted butter- 1/3 cup 
• unsweetened almond milk- 1/3 cup
• Curd- 3/4 cup
• Vanilla extract- 1tsp

METHOD:

1. In a large bowl, whisk together Ultra Low Carb flour, keto sweetener, baking powder, baking soda and salt.
2. Then whisk in melted butter, curd, almond milk and vanilla extract
3. Gently fold blueberries until evenly distributed and scoop equal amounts of batter into each cupcake liners placed in a muffin pan.
4. Bake in a preheated oven (to 350* ) for around 25 minutes. Cool slightly and enjoy!