Keto Lemon Blueberry Muffins
Keyword almond flour recipe, blueberries, easy keto desserts
Prep Time 15 minutes minutes Cook Time 30 minutes minutes cooling 20 minutes minutes Total Time 1 hour hour 5 minutes minutes
- 2 cups almond flour
- 3 eggs large
- 1/2 cup sour cream
- 1/3 cup granulated erythritol
- 1 1/2 tsp baking powder
- 1 TB lemon juice
- 1 TB lemon zest
- 1 tsp lemon extract
- 1/2 cup blueberries fresh or frozen
lemon glaze
- 3 TB erythritol powdered
- 1 TB heavy cream
- 1 tsp lemon extract
Preheat the oven to 350 degrees
Whisk your eggs until light and fluffy.
Add the wet ingredients to your eggs and blend well.
Add your dry ingredients, mixing until well combined.
Fill 8 muffin cups(silicone is recommended).
Add blueberries. Push some into the batter, and leave some on top.
Bake for 20 to 25 minutes or until lightly browned.
Cool. Top with lemon glaze if desired.
Total carbs: 6
Net carbs: 3g
Fiber: 3g
Serving size: 1 muffin
serves 8
Serving: 70g | Calories: 223kcal | Carbohydrates: 6g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 36mg | Potassium: 130mg | Fiber: 3g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 1mg