Low Carb Lemon Blueberry Muffins
Low Carb Friendly Blueberry Muffins with Fresh Blueberries, Keto Friendly, 2 net carbs
Servings: 12
Calories: 250kcal
Ingredients
- 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
Lemon Glaze
- 1 cup Swerve Confectioner's
- 2 tablespoons lemon juice
Instructions
- 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.
Nutrition
Serving: 1of 14 | Calories: 250kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Fiber: 5g