Description
Keto Lemon Blueberry Muffins are a delightful and refreshing treat that fits perfectly into your low-carb lifestyle. Made with moist almond flour and fresh blueberries, these muffins are topped with a sugar-free lemon glaze, delivering coffee shop quality right in your kitchen. Perfect for breakfast, snacks, or dessert, they can be whipped up in just 30 minutes. Enjoy them with a cup of coffee or paired with Greek yogurt for a protein boost. These muffins are not only delicious but also versatile, making them suitable for any occasion.
Ingredients
Scale
- 1 ¼ cup almond flour
- 3 tablespoons coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- 4 tablespoons cream cheese
- 2 tablespoons coconut oil
- ½ cup powdered Swerve, or sweetener of choice
- ¼ cup sour cream
- 4 eggs
- juice and zest from one lemon
- 1 teaspoon vanilla extract
- 1 cup blueberries
- juice from one lemon
- 1 cup powdered Swerve, or sweetener of choice
Instructions
- Preheat the oven to 350°F and line a muffin pan with liners.
- In a bowl, whisk together almond flour, coconut flour, baking powder, and salt; set aside.
- In another bowl, melt butter, cream cheese, and coconut oil until smooth.
- Mix in sweetener and sour cream until combined.
- Beat in eggs one at a time along with lemon juice and zest.
- Gradually add dry ingredients to wet ingredients until just combined.
- Fold in blueberries gently.
- Fill muffin liners nearly to the top and bake for 17-20 minutes until risen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Use fresh blueberries for optimal flavor and moisture. Ensure all ingredients are at room temperature for easier mixing. Allow muffins to cool before adding the lemon glaze.