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Keto Lemon Blueberry Muffins

Keto Lemon Blueberry Muffins
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Indulge in the delightful taste of Keto Lemon Blueberry Muffins—an exquisite treat perfect for breakfast or a snack. These moist muffins combine the tartness of fresh blueberries with a zesty lemon flavor, all while keeping your carb count low. Made with almond flour and coconut flour, these muffins are not only keto-friendly but also incredibly satisfying. Topped with a sugar-free lemon glaze, they bring the gourmet experience right to your kitchen. Quick to prepare and easy to customize, these muffins are a must-try for anyone looking to enjoy a healthy yet delicious option.

Ingredients

Scale
  • 1 ¼ cup almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter
  • 4 tablespoons cream cheese
  • 2 tablespoons coconut oil
  • ½ cup powdered Swerve, or sweetener of choice
  • ¼ cup sour cream
  • 4 eggs
  • juice and zest from one lemon
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • juice from one lemon for glaze
  • 1 cup powdered Swerve, or sweetener of choice for glaze

Instructions

  1. Preheat your oven to 350°F and line a muffin pan with liners.
  2. In a small bowl, mix dry ingredients: almond flour, coconut flour, baking powder, and salt.
  3. In a medium bowl, melt butter, cream cheese, and coconut oil together until smooth.
  4. Stir in powdered sweetener and sour cream until blended.
  5. Beat in eggs, vanilla extract, and lemon juice/zest until combined.
  6. Gradually mix dry ingredients into wet ingredients.
  7. Gently fold in blueberries.
  8. Fill muffin liners nearly full with batter and bake for 17-20 minutes or until golden brown.
  9. For the glaze, mix powdered sweetener with lemon juice; drizzle over cooled muffins.

Nutrition

Find it online: https://madebykiara.com/keto-lemon-blueberry-muffins/