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Keto Lemon Blueberry Muffins

Course Desserts
Cooking time 30-60 Minutes
Skill Level Intermediate
Prep Time 10 minutes
Cook Time 15 minutes
Cool time 5 minutes
Total Time 30 minutes
Servings 12 people
Calories 203123123kcal

Ingredients

  • 2½ cups almond flour blanched
  • 3 eggs
  • ⅓ cup butter melted
  • ⅓ cup monk fruit sweetener
  • 1½ teaspoons baking powder
  • ½ teaspoon pink Himalayan salt
  • ⅓ cup almond milk unsweetened
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • 1 cup fresh blueberries
  • 12 muffin liners
  • Olive oil spray

Instructions

  • Preheat oven to 350 degrees F / 177 degrees C.
  • In a mixing bowl, combine 2½ cups almond flour, 3 eggs, ⅓ cup butter, ⅓ cup monk fruit sweetener, 1½ teaspoons baking powder, and ½ teaspoon pink Himalayan salt. Mix well.
    2½ cups almond flour, 3 eggs, ⅓ cup butter, ⅓ cup monk fruit sweetener, 1½ teaspoons baking powder, ½ teaspoon pink Himalayan salt
  • Add ⅓ cup almond milk, 1 teaspoon vanilla extract, 3 tablespoons lemon zest, and 1 teaspoon lemon extractuntil well combined.
    ⅓ cup almond milk, 1 teaspoon vanilla extract, 3 tablespoons lemon zest, 1 teaspoon lemon extract
  • Gently fold in 1 cup fresh blueberries.
    1 cup fresh blueberries
  • If not using 12 muffin liners, coat cupcake tray with Olive oil spray to prevent sticking.
    12 muffin liners, Olive oil spray
  • Using spoon or cookie scoop, fill each cup with 1½ ounces of muffin batter.
  • Bake 15 minutes, or until muffin tops are golden brown and toothpick inserted into center comes out clean.
  • Let muffins cool for a few minutes before serving.

Nutrition

Calories: 203kcal | Net carbs: 8g | Fat: 18g | Protein: 7g