I love these low carb lemon blueberry muffins with a sugar free lemon glaze and I think you will too, as they are one of my top sellers in my keto bakery.
The texture is fluffy and lemon glaze is sweet and tart. If you can find those big giant blueberries, you will have a little extra sweetness.
Using Lemon Extract for Low Carb Lemon Muffins
Lemon muffins made with almond flour are a little tricky. If you use too much lemon juice, you don’t get the right muffin texture. However, you really have to drive the lemon flavor up to know it’s there. I was able to use less lemon juice than I do for my lemon cake and added in lemon extract. The result is much fluffier muffin. Do not overdo the extract.
Taste taste: I alway take a teaspoon of batter and microwave it to make sure it tastes good. Do this before you are tempted to add more lemon extra.
In addition to the lemon extract, I used the juice and zest of one lemon and an addition of sour cream. I am thrilled with the results, as are my customers.
What are the main ingredients of a low carb lemon blueberry muffins?
Almond flour, coconut flour, lemon extract, lemon juice and extract, xanthan gum. eggs, sour cream, and Swerve granulated sweetener.
How do you make a lemon glaze?
Lemon glaze is so simple. I start with one cup of Swerve confectioner’s sugar, add squeeze of half a lemon and add more water if needed. I also add a little zest.
What sweetener do you use for low carb muffins?
I use Swerve.
Swerve is my sugar free sweetener of choice. Swerve is a powdered erythritol that comes in both granulated and confectioner’s. I wrote an article here about Swerve and why I use it.
How many blueberries do you put in each low lemon blueberry muffin?
I like to use those giant blueberries if I can find them, as they are sweeter, and put about 4 extra large or six regular. You can put as many as you like, but keep in mind, blueberries add a lot of moisture to your bakes.
Is this cake keto friendly and gluten free?
Yes there are about 2 net carbs per muffin and there is no gluten.
Why are my keto cake recipes better than most?
My keto cake recipes are better than most, as I’ve made about 6,000 muffins in my bakery. I make sure the sponge cakes taste and texture is like regular cake. Many keto muffins and biscuits are too eggy or fall apart. It’s critical to get just that right mix of flours and sweetener.
Where do you get those tart cups?
I love these tart cups that make eating and sharing easier. I buy them on Amazon. However, regular muffin liners work well too, although you may need to bake 5 to 10 minutes longer.
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Nutrition Value: Net Carbs: 1 Fat: 12 g Protein: 6 Calories: 225
How can I find your keto bakery?
The Spinach Tiger Bakery is a home cottage bakery located in Franklin, Tennessee. We deliver to Franklin and Nashville on Saturdays. We will be soon baking in a commercial kitchen. We are grain free, gluten free, sugar free.
These are not the first grain free, keto friendly muffins from Spinach Tiger. You might also love these.
- Keto Raspberry Muffins
- Keto Maple Pecan Muffins
- Keto Peach Muffins
- Keto Blueberry Muffins
- Keto Berry Skillet Cake
Low Carb Lemon Blueberry Muffins
- 260 grams blanched almond flour 2 1/4 cups
- 26 grams coconut flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/2 cup unsalted butter melted
- 1 cup granulated Swerve erythritol
- 6 large eggs
- 1 teaspoon lemon extract
- 60 grams sour cream 4 tablespoons
- 2 lemons juice and zest
- 1 cup blueberries
- baking spray
- 1 cup Swerve Confectioner's
- 2 tablespoons lemon juice
- Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, Swerve granulated. Set aside.
- Beat Eggs for 3 to 5 minutes.
- Stream in melted butter.
- Add lemon extract.
- Add sour cream, lemon juice and zest.
- Add dry mixture and mix just until mixed. Don't over mix.
- Lightly spray baking cups.
- Depending on size of cups, this recipes makes 12-14 muffins.
- Fill paper liners with batter. Add blueberries to each muffin. This keeps the batter from turning blue.
- Bake for 25 to 30 minutes minutes at 350 degrees F., 180 C. Muffins should be golden brown. If using tart liners that I use, bake for 15 to 20 minutes.
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