Description
Delight in these delicious Blueberry Lemon Keto Muffins that are perfect for low-carb baking!
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup low-carb sweetener (erythritol, monk fruit, or allulose blend)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs (room temperature)
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup blueberries (fresh or frozen, tossed in almond or coconut flour if frozen)
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with 8 liners.
- In a mixing bowl, whisk the eggs until frothy. Add the sweetener, sour cream (or yogurt), lemon juice, lemon zest, and vanilla extract; mix until smooth.
- Stir in the almond flour, baking powder, and salt until well combined.
- Gently fold in the blueberries.
- Divide the batter evenly into the 8 muffin cups. If desired, top with extra blueberries.
- Bake for about 25 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free option, substitute sour cream or yogurt with coconut milk and melted coconut oil.
- For a nut-free version, use sunflower seed meal instead of almond flour (note that the color may vary).
- Consider adding chopped nuts or sugar-free chocolate chips for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 0g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg