Keto Lemon Blueberry Muffins
These muffins are easy and Low Carb. They also go great with a cup of coffee. Lemony and sweet, but not too sweet. Perfect for dessert, an afternoon snack or breakfast!
Servings 12 Servings
Calories 201kcal
Equipment
Ingredients
- ½ cup sour cream
- 3 eggs room temperature
- Juice of 1 lemon
- 2 tsp. lemon zest
- 1 cup allulose * to taste
- 1 tsp. vanilla extract
- 3 cups almond flour
- 1½ tsp. baking powder
- ½ ts. baking soda
- ¼ tsp. salt
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
- Add the sour cream, eggs, lemon juice, lemon zest, allulose, and vanilla extract in a blender. Blend for about 30 seconds or until all is combined.
- Add the almonds flour, baking powder, baking soda, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice if it’s necessary or until the batter is smooth.
- Fold in blueberries. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. Sprinkle with additional blueberry as desired.
- Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes or so. Enjoy!
Nutrition
Serving: 1Muffin | Calories: 201kcal | Carbohydrates: 7g | Protein: 8g | Fat: 17g | Sodium: 75mg | Fiber: 3g | Net Carbs: 4g | Fat Ratio per Serving: 76.12% | Protein Ratio per Serving: 15.92% | Carb Ratio per Serving: 7.96%