Keto Lemon Blueberry Muffins
Just for springtime these keto lemon blueberry muffins are just what you need. Only 3g net carbs per muffins in a blueberry muffin with a touch of lemon. Moist, fluffy recipe made with almond flour for the best texture in these keto muffins that the family will love!
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Servings: 7 muffins
Calories: 183.8kcal
Ingredients
Blueberry Swirl
- 40 grams Fresh blueberries
- 1 tablespoon Keto sweetener
- 1/4 teaspoon blueberry extract
- 1/8 teaspoon xanthan gum
Muffins-Dry Ingredients
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/4 cup granulated sweetener
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 2 large eggs
- 4 tablespoon unsalted butter
- 1 teaspoon lemon extract
- 1/2 teaspoon liquid monk fruit
Instructions
Blueberry Swirl
- Start making the swirl first. Gather all your ingredients beside the stove so they are in close reach. Mix the sweetener and xanthan gum together first this prevents clumping
- Place blueberries in a small pot on medium heat and move them around. They will begin to darken and some burst so to avoid sticking keep stirring
- Water will begin to release allow to simmer about 3 minutes. Add the sweetener mix and keep stirring until it thickens. Once thicken remove from heat and stir in extract. Set aside.
Muffins
- Preheat oven to 350°F and melt butter
- Mix all dry ingredients together
- Grab cooled butter, then beat in eggs, liquid monk fruit and extract
- Combine dry and wet ingredients
- Lightly fold in blueberries, make a swirl dont stir and change the entire color of the batter
- Place in baking cups and bake for 25 minutes. Cool 15 minutes then serve
Notes
Helpful Recipe Tips
- Do I need to cook the blueberries? No, you don't have to but I highly recommend it if you want that classic blueberry flavor in desserts that you're use to.
- What extract to use? I suggest blueberry extract but if you're cooking the blueberries you will get a good blueberry flavor already. In that case, vanilla extract can be used in place because the blueberry extract I always order. And I make blueberry desserts often!
- Add lemon juice? I don't add actual lemon juice due to the nature of almond flour and coconut flour. There's no gluten so with the blueberries already being water based adding more water wouldn't be the best option. But, you can test it and see what I mean!
Lemon Flavored Icing
- 2.5 TB allulose sweetner
- 1 TB heavy cream
- 1 tsp lemon juice
Nutrition
Serving: 1muffin | Calories: 183.8kcal | Carbohydrates: 5.3g | Protein: 5.5g | Fat: 16.4g | Saturated Fat: 5.5g | Trans Fat: 0.3g | Cholesterol: 70.7mg | Sodium: 24.7mg | Fiber: 2.6g | Sugar: 1.6g
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