Keto lemon blueberry muffins
Keto lemon blueberry muffins are a low-carb treat featuring zesty lemons and sweet blueberries, made with almond flour for a healthy baking option. This easy method results in moist, flavorful muffins perfect for a ketogenic lifestyle.
Cook time 25 min
Prep time 5 min
Ingredients:
1 tsp lemon zest1/4 cup butter
8 cups almond flour
1 cup heavy whipping cream
2 eggs
1 tsp stevia leaf sweetener
2 tsp baking powder
1/2 cup blueberries
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.
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!
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.
Keto lemon blueberry muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 20-25 minutes. They are done when golden brown and a toothpick inserted into the center comes out clean.
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for a week or freeze for up to 3 months.
Almond flour is key for keto-friendly muffins. If you need a substitute, use coconut flour, but note that the ratio changes; typically, you would use 1/4 of the amount, and you may need to add extra moisture.
Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are fully cooked. Additionally, the muffins should be golden brown on top.
Yes, you can use frozen blueberries. However, do not thaw them before adding to the batter to prevent excess moisture and staining the batter.
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.
Nutrition per serving
12 ServingsCalories 630kcal
Protein 18g
Carbohydrates 16g
Fiber 9g
Sugar 4.44g
Fat 54g
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