Keto Lemon Blueberry Muffins
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
12
Prep Time
5 minutes
Cook Time
20 minutes
Calories
209
These keto lemon blueberry muffins are so moist and fluffy, you won't believe it is low carb! Simple ingredients and made in just one bowl!
Ingredients
-
2 1/2 cups almond flour (I used ½ cup coconut flour + 1 TBSP)
-
6 tablespoon monk fruit granulated sweetener
-
2 teaspoons baking powder
-
3 large eggs
-
1 tablespoon lemon extract or fresh squeezed lemon
-
1/3 cup coconut oil
-
6 tablespoon milk of choice (I used 6 TBSP Greek vanilla yogurt)
-
3/4 cup blueberries
Directions
Preheat the oven to 180C/350F and grease a muffin tin or 12 - count silicone muffin pan and set aside.
In a large mixing bowl, combine all your dry ingredients and set aside.
In a separate small bowl, add the rest of your ingredients, except your blueberries, and mix well.
Combine the wet and dry ingredients and mix until just combined.
Fold in your blueberries and let the batter sit for 5 minutes.
Evenly distribute the muffin batter amongst the muffin tin, about 2/3 of the way full. Bake for 20-25 minutes, or until a skewer comes out clean.
Allow cooling in the pan for 5 minutes, before transferring to a wire rack.
Recipe Note
Optional – I made a lemon cream cheese frosting to compliment the muffins.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 209
- Carbs
- 7 grams
- Fiber
- 4 grams
- Protein
- 7 grams
- Fat
- 19 grams
- Sodium
- 98 milligrams
- Potassium
- 27 milligrams
- Iron
- 1 milligrams
- Net Carbs
- 3 grams