Keto lemon blueberry muffins
Indulge in these delicious and fluffy Keto Lemon Blueberry Muffins! Made with almond flour, fresh lemon zest, and juicy blueberries, these low-carb treats are perfect for breakfast or a snack. Enjoy the rich flavors of butter and cream, sweetened naturally with stevia. Easy to make and keto-friendly, this recipe will satisfy your sweet cravings while keeping you on track with your diet.
- 18 Mar 2025
- Cook time 25 min
- Prep time 5 min
- 12 Servings
- 8 Ingredients
Keto lemon blueberry muffins are a delicious, low-carb treat that fits perfectly into a ketogenic diet. These muffins combine the refreshing zest of lemon with the sweet burst of blueberries, resulting in a flavorful snack that is both satisfying and healthy. By using almond flour and stevia, this recipe ensures that you stay in ketosis while enjoying your favorite baked goods.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a non-stick spray.
In a large mixing bowl, add the melted butter, heavy whipping cream, eggs, and lemon zest. Whisk together until well combined.
In a separate bowl, sift together the almond flour, stevia leaf sweetener, and baking powder.
Gradually add the dry ingredients to the wet ingredients, stirring until the batter is fully combined and smooth. The batter should be thick.
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with batter. Smooth the tops with the back of a spoon if needed.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your Keto Lemon Blueberry Muffins plain or with a dollop of keto-friendly whipped cream!
Tips:
- Ensure all your ingredients are at room temperature before you start mixing. This will help them blend more evenly.
- Do not overmix the batter, as it can lead to dense muffins. Just combine the ingredients until they are well incorporated.
- Use fresh, organic blueberries for the best flavor and health benefits. If using frozen blueberries, do not thaw them before adding to the batter.
- Line your muffin tin with parchment paper liners or silicone molds for easy removal and cleanup.
- Allow the muffins to cool completely before removing them from the tin to prevent them from falling apart.
Keto lemon blueberry muffins are the perfect way to indulge in a sweet treat without derailing your ketogenic lifestyle. With simple ingredients and straightforward steps, you can easily whip up a batch of these delicious muffins. Enjoy them as a quick breakfast or a mid-day snack to keep your energy levels stable and your sweet tooth satisfied.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 630kcal | 32% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 9g | 24% |
| Sugar 4.44g | 4% |
| Fat | |
| Fat 54g | 65% |
| Saturated 10g | 33% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 33mg | 6% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.04mg | 0% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 7ug | 2% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 0.72mg | 1% |
| Vitamin E 12mg | 78% |
| Vitamin K 2.18ug | 2% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 3.39mg | 31% |
| Magnesium, Mg 3.09mg | 1% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 440mg | 13% |
| Selenium, Se 3.19ug | 6% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.16mg | 1% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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