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Blueberries in brownies? Yes, yes, yes! Adding blueberries to your brownies makes moist, decadent, super delicious brownies. Blueberries and dark chocolate hold powerful properties, as they are both antioxidants, and the strength in these two foods together is nothing but impressive. These brownies are studded with fresh blueberries and then topped with more fresh blueberries, which is where you will get the most blueberry taste. The chocolate is the dominant flavor here and when you get a bite with a blueberry it is heavenly. The best part - these are gluten-free, nut-free (no almond flour), lowcarb, keto and diabetic friendly. Made with SunFlour (sunflower seed flour), dark cocoa, blueberries, and a combination of sweeteners (monkfruit and allulose). The allulose sweetener plays important part here for the chewy texture.

If you are brownie lover, you NEED to make these!

Blueberry Brownies | Lowcarb | Gluten-Free
Blueberry Brownies | Lowcarb | Gluten-Free
Blueberry Brownies, lowcarb, keto, sunflour, sunflower seed flour
Blueberry Brownies | Lowcarb | Gluten-Free
Blueberry Brownies lowcarb keto diabetic friendly
Blueberry Brownies | Lowcarb | Gluten-Free
Blueberry Brownies | Lowcarb | Gluten-Free
Blueberry Brownies lowcarb keto glutenfree grainfree sugarfree

Blueberry Brownies | Lowcarb | Gluten-Free | Grain-Free Serves: 12

Ingredients: 1 1/2 cup SunFlour, Sunflower Seed Flour

1 tsp baking powder

1/2 tsp salt

125g allulose sweetener*

125g granular monkfruit sweetener*

10 drops liquid stevia (optional for sweeter brownies) 5 Tbsp butter

3 large eggs, room temperature

3/4 cup fresh blueberries, divided (1/2 cup for batter, 1/4 cup for topping)

*Note: 125g is a scant 2/3 cup


1. Preheat the oven to 350F. Line a square pan with parchment paper and set aside.

2. In a mixing bowl, combine SunFlour (sunflower seed flour), cocoa, baking powder, and salt. Set aside.

3. In a small bowl, toss 1/2 cup of the blueberries with cocoa powder to coat. Set aside. You will use the remaining 1/4 cup blueberries for topping.

4. In a microwave-safe bowl, melt the butter. Remove from the microwave and add sweeteners, whisk until sweeteners are dissolved.

5. Set chocolate mixture aside to cool slightly, about 10 minutes. Add in the eggs, and vanilla.

6. Stir in the dry mixture and mix just until combined. Fold in the chocolate chips and the cocoa powder covered blueberries.

7. Transfer your brownie batter into the lined pan. Bake your brownies for 27-30 minutes.

8. Remove brownies from the oven and immediately top with remaining blueberries. Gently press them into the warm brownies. Nutritional Information: 5.2g protein; 8.6g fat; 2.2g net carbs

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This buffalo chicken meatloaf is a high protein, low-carb meatloaf, a lighter comfort food made healthy using ground chicken. It's packed with flavor, giving all the chicken wings vibes and easy to make. It will be a new family favorite - I guarantee! And this is super budget friendly - as you will feed your family for dinner and have leftovers for lunch! This meatloaf won't disappoint! Why? It is seasoned generously. The ground chicken is mixed with a host of goodies like hot sauce, ranch dressing, Parmesan cheese, onion, celery, and is topped with a delicious hot sauce mixture, making a moist delicious meatloaf. To make this buffalo chicken meatloaf extra special, I serve with a drizzle of a warm gorgonzola sauce.

lowcarb buffalo chicken loaf
Buffalo Chicken Meatloaf | Lowcarb | Keto
Buffalo Chicken Meatloaf made with ground chicken hot sauce gorgonzola
Buffalo Chicken Meatloaf | Lowcarb | Keto
keto buffalo chicken meatloaf
lowcarb buffalo chicken meatloaf
Buffalo Chicken made with ground chicken hot sauce and blue cheese
Buffalo Chicken Meatloaf with Warm Gorgonzola Sauce

keto lowcarb meatloaf ground chicken recipes

Buffalo Chicken Meatloaf | Lowcarb | Keto Servings: 8 Prepping Time: 10 minutes Cook Time: 1 hour Ingredients: 2 lbs ground chicken

1/4 cup white onion, diced

1/3 cup celery, diced

1/4 cup almond flour

3/4 cup grated Parmesan cheese

1/2 tsp salt

1 tsp dried parsley

1 large egg, beaten

½ cup ranch salad dressing (or blue cheese dressing) Directions: 1. Preheat oven to 350 degrees.

2. In a large bowl, gently mix together ground chicken, onion, celery, almond flour, Parmesan cheese, salt, dried parsley.

3. In a small mixing bowl, whisk together the hot sauce and ranch dressing. Reserve 1/4 cup of hot sauce mixture for glazing the top of the meatloaf.

4. Pour the hot sauce mixture into the chicken mixture. Add the beaten egg. Mix everything gently with hands.

5. Shape the meatloaf and place onto prepared baking dish sprayed with cooking spray.

6. Brush the remaining hot sauce mixture over the top the of the meatloaf.

7. Place the meatloaf into the oven and cook for 60 minutes or until the internal temperature reaches 165 degrees.

8. Remove from the oven and let rest for 10 minutes before slicing. DOWNLOAD AND PRINT RECIPE:

Buffalo Chicken Meatloaf (2)
Download PDF • 1.36MB

Debbie Makes Lowcarb Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

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Good Morning Loves! These FANTASTIC Strawberry Chocolate Chip Muffins are great way to start the day! All the tastes of a chocolate covered strawberry in muffin form! They pair wonderfully with a cup of tea or coffee. Perfect for breakfast or a mid afternoon snack.

The muffin base is made with Kawaii Treats and Eats Bakery Style Muffin Mix. I added in fresh strawberries that I picked up from the farmer's market (which are prime season right now for us in New York state), ChocZero sugar-free milk chocolate chips, and a bit of OOO Flavors Strawberry Flavoring to enhance the strawberry flavor.

Before baking, I top the muffins with a Strawberry Streusel Topping - and yes, streusel topping is always a must on all of my muffins (blueberry, etc.). The topping for these muffins is made with butter, almond flour, dried unsweetened strawberries, and sweetener. These are a must try!

Strawberry Chocolate Chip Muffins
Strawberry Chocolate Chip Muffins
Lowcarb Strawberry Chocolate Chip Muffins
Strawberry Chocolate Chip Muffins
lowcarb muffins made with strawberries and chocolate chips
Strawberry Chocolate Chip Muffins
keto muffins
Strawberry Chocolate Chip Muffins
gluten-free strawberry chocolate chip muffins

Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffin Base

Ingredients: 1 pkg Kawaii Treats and Eats Bakery Style Muffin Mix (Use discount code: DEB10) 4 eggs 1 tsp vanilla extract 10 drops OOO Flavors Strawberry Flavoring (Use discount code: DEB10)

6 Tbsp melted butter 1/2 cup chopped fresh strawberries, about 2.5 oz 1/4 cup ChocZero milk chocolate chips (Use discount code: DEBBIE10) Directions: Preheat oven to 350 degrees.

1. In a large mixing bowl, mix together eggs, vanilla extract, strawberry flavoring (or extract), and melted butter. 2. Pour in the package of muffin mix and gently mix just until combined (don't over mix).

3. Fold in chopped fresh strawberries and chocolate chips.

4. Add the muffin mixture to 8-9 muffin cups. While the muffins sit, make Strawberry Streusel Topping.

Strawberry Crumb Topping:


2 Tbsp melted butter

1/2 cup almond flour

1 Tbsp sweetener such as Sweet Logic

1 Tbsp crushed, unsweetened, dried strawberries (make your own, or I purchase at Aldi)

1 heaping Tbsp Choc Zero milk chocolate chips

Directions: 1. In a small bowl mix together all streusel ingredients until a crumb forms.

2. Sprinkle the crumb topping over the muffins.

Bake Muffins: 1. Place Muffins in a preheated oven. Bake 20-22 minutes.

2. Half way through the baking cycle lightly place a sheet of foil over the muffins to prevent the topping from burning. Enjoy! DOWNLOAD AND PRINT RECIPE:

DMLD Strawberry Chocolate Chip Muffins
Download PDF • 519KB

Nutritional Information: coming...

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Tried & True Recipes

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