Keto Lemon Blueberry Muffins
12
Servings
185
Calories
16.2g
Fat
5.4g
Protein
3.5g
Net Carbs
Keto Lemon Blueberry Muffins Ingredients
- 1 ¼ cup almond flour
- 3 tablespoons coconut flour
- 2 teaspoons of baking powder
- ¼ teaspoon of salt
- 2 tablespoons coconut oil
- 4 tablespoons butter
- 4 tablespoons cream cheese
- 1/2 cup powdered Swerve, or sweetener of choice
- 1/4 cup sour cream
- 4 eggs
- juice and zest from one lemon
- 1 teaspoon vanilla extract
- 1 cup blueberries
Lemon Glaze Ingredients
Keto Lemon Blueberry Muffins Directions
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1Preheat oven to 350 degrees. Place muffin liners in a 12 cup muffin pan.
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2In a small bowl, combine almond flour, coconut flour, baking powder and salt. Set aside.
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3In a medium bowl, add butter, coconut oil and cream cheese. Melt in the microwave at 30 second intervals until softened. Mix until smooth. May have to use a hand mixer to blend until smooth.
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4Stir in powdered swerve and sour cream.
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5Beat in eggs, vanilla and juice and zest of one lemon.
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6Stir in dry ingredients to the wet mixture.
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7Fold in blueberries.
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8Scoop the muffin tin lined with muffin liners. Fill until you almost reach the top. Bake at 350 degrees for around 17-20 minutes or until muffin has risen.
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9To make the lemon glaze, combine powdered Swerve and juice from one lemon in a small bowl. If you need to thin it out, add more lemon juice. Drizzle on top of muffins.
It can be hard to find a low carb muffin that is spongy and that’s tasty enough to sink your teeth into. These keto lemon blueberry muffins have the most perfect muffin top. You will be blown away with how much these taste like regular muffins.
