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Keto Lemon Blueberry Muffins
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Keto Lemon Blueberry Muffins

Bright lemon flavor pairs with bursts of juicy blueberries in these soft and fluffy Keto Lemon Blueberry Muffins. Baked until lightly golden, they offer a refreshing, lightly sweet option that’s perfect for breakfast or an after-meal treat.
Course Desserts
Cuisine American
Keyword Muffins
Dietary Preference Gluten-Free, Keto, Sugar-Free
Cooking time 30-60 Minutes
Main Ingredient Blueberries
Skill Level Intermediate
Prep Time 10 minutes
Cook Time 15 minutes
Cool time 5 minutes
Total Time 30 minutes
Servings 12 people
Calories 203 kcal

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
  • olive oil spray

Instructions

  • Preheat oven to 350 degrees F / 177 degrees C.
  • In 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 extract until 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 muffin liners, coat cupcake tray with olive oil spray to prevent sticking.
    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 several minutes before serving.

Notes

  • Use superfine almond flour to achieve a lighter muffin. 
  • Coconut flour can be used as a substitute for almond flour.
  • Top with a low-carb sweet lemon glaze using freshly squeezed lemon juice and powdered monk fruit sweetener.
  • You can use frozen blueberries instead of fresh ones. Be sure to thaw and drain them fully before adding them to the batter.
  • If you don't have a muffin tin, this recipe can also be made into a loaf or cake. Adjust the baking time according to the pan size.
  • Avocado or coconut oil spray are suitable alternatives to olive oil spray.

Nutrition

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