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Preheat the oven to 175°C (350°F).
Mix the melted butter, eggs and the water together.
Mix the KetoCal 4:1 powder, almond flour, dried coconut and baking powder together.
Add wet ingredients to dry ingredients and mix well.
Add some sweetener drops to taste, and mix well.
Add the blueberries and mix carefully.
Pour into silicone muffin cups or unlined baking cups.
Bake for 30-35 minutes at 175°C (350°F).
Remove the muffins from the oven and allow to cool.
Note: If the muffin is bubbling around the sides, this is fine. The liquid will be absorbed back into the muffin once cooled.
Please refer to your dietitian before making any adaptations to the recipes. Allergens may be present, please check the individual product and ingredients labels. If concerned about allergens please contact your healthcare professional.
Consult your healthcare professional to determine if this recipe, ingredients, and consistency are appropriate for your child. Nutritional values are approximate and will vary based on quantities and substitutes.
All muffins can be frozen.
To make a batch, multiply the mixture by how many muffins you want to make and then divide into equal amounts in the muffin tray.
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