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
- juice from one lemon
- 1 cup powdered Swerve, or sweetener of choice
Keto Lemon Blueberry Muffins Directions
- Preheat oven to 350 degrees. Place muffin liners in a 12 cup muffin pan.
- In a small bowl, combine almond flour, coconut flour, baking powder and salt. Set aside.
- In 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.
- Stir in powdered swerve and sour cream.
- Beat in eggs, vanilla and juice and zest of one lemon.
- Stir in dry ingredients to the wet mixture.
- Fold in blueberries.
- Scoop 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.
- To 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.
I absolutely Love Love Love this recipe and so does my mom, husband and mother-in-law. Thank you for sharing it. Next I’m trying the pumpkin spice granola.
I have attempted the keto diet many times and always fail. I am once trying once again as we go into 2021. I have been watching your youtube videos and studying your recipes on your site. I made these lemon blueberry muffins today and they are wonderful!! Maybe with some of your recipes and tips, I will finally be successful. Thank you so much.